Chef Paul Geiler's Red Pepper Sauce
4 servings
40 minutes
This exquisite sauce with red pepper by chef Paul Geyler is a harmony of tenderness and rich flavor. Its velvety texture is achieved through butter and cream, while fresh red pepper adds a pleasant sweetness with a hint of spiciness. A light herbal note of thyme completes the composition, creating a balanced aroma. This sauce pairs perfectly with fish, poultry, and vegetable dishes, adding depth to their flavor. The recipe's origin can be traced back to haute cuisine traditions where simple ingredients are transformed into true gastronomic art pieces. Such a sauce will adorn any table, highlighting the chef's skill and the elegance of presentation.
1
Clean the peppers from seeds and chop them.
- Fresh red bell pepper: 2 pieces
2
Place the peppers in a skillet with 1/3 oil. Cover with a lid and simmer until the peppers are slightly softened.
- Butter: 40 g
3
Add water or broth and thyme, bring to a boil.
- Vegetable broth: 200 ml
- Thyme: 1 stem
4
Reduce the heat and let it simmer uncovered for 15-20 minutes. Remove the thyme.
5
Pour the mixture into the blender jug and blend until smooth.
6
Strain back into the saucepan through a sieve.
7
Bring to a boil, then add the cream, remaining butter, and season.
- Butter: 40 g
- Heavy cream 35% fat: 100 ml
