Sweet Pepper Cream
Serving Size
Yields 2 ½ Gallons
Ingredients & Measurements
- Chef’s Companion® Pepper Gravy (prepared) – 4 ½ quarts (1 Full Bag)
- Red Bell Pepper (chopped) – 6 pounds
- Sherry – 1 quart
- Heavy Cream – 3 cups
- Onion (chopped) – 2 ½ cups
- Butter (unsalted) – 1 ½ cup
- Garlic (chopped) – 1 ½ TBSP
- Salt – 1 ½ TBSP
- Garlic (granulated) – 2 ½ tsp
- Black Pepper (medium grind) – 2 ½ tsp
Instructions
- Melt half of the butter in a hot saucepan.
- Add red peppers, onions, and chopped garlic. Sauté for 2-3 minutes.
- Add sherry, salt, pepper, and granulated garlic. Bring to a boil.
- Puree mixture.
- Add mixture back into a saucepan with Chef’s Companion® Pepper Gravy and heavy cream. Simmer for 2 minutes.
- Turn off heat and finish with the remaining butter.
- Serve on your favorite grilled fish.
Products In This Recipe
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