Red Pepper Cream Sauce

1. 1

   Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.

2. 2

   Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

* Per serving · 4 servings · Values may vary.

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