|1||onions, finely chopped||200 g|
|2||yellow or red sweet peppers, cut into 1 X 5 cm strips||400 g|
|3 1/2 tsp||butter, unsalted||16 g|
|1 tbsp||olive oil||15 mL|
|2 tbsp||whipping cream 35%||30 mL|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
- Prepare the onion and peppers. Finely chop the onion. Cut the peppers into approx. 1 x 5 cm strips.
- Heat the butter and oil in a pan over low heat. Sauté the onion 4-5 min until translucent. Add the peppers, cover and cook over low heat 15-18 min until fork-tender with occasional stirring.
- Add the cream, mix well and purée in a blender. Add salt and pepper to taste.
The sauce can be stored up to 1 week in the refrigerator; 3 months in the freezer.