La Sauce aux Poivrons VS Velouté de Poivrons : Deux sauces rapides parfaites pour vos plats!

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds tanginess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are cost-effective and have a longer shelf life.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice offers sweetness without the alcohol.

Wash the red bell peppers and place them in a dish.

Add olive oil, coarse salt, Provençal herbs, and Provençal spices to the dish with peppers.

Chop and add a head of garlic to the dish.

Place the peppers in a hot oven using the grill function.

Remove the peppers from the oven when they are nicely colored and cover them with a lid. Let sit for about 10 minutes.

Slice some onions and chop the garlic.

Pour the onions and garlic into a saucepan with olive oil, Provençal herbs, salt, and pepper.

Sweat the onions and garlic in the pan while peeling the roasted peppers.

Slice the peeled peppers and add them to the pan with the onions and garlic.

Mix lightly with flour, deglaze with white wine, and moisten with water.

Add fish smoke to the pan.

Simmer for about 7 minutes before adding cream and cooking for another 15 minutes, adding water if necessary.

For a smoother sauce, blend with a hand blender and pass through cheesecloth to make a pepper soup.

To make the velouté richer, add a few pieces of butter to the hot velouté while mixing with the hand blender.

Cooking Techniques

Equipment Needed

Spice Level: