Recipe for paprika sauce
A delicious sauce that goes well with beef, pork, and lamb.
The sauce is easy to make and takes relatively little time.
If you have only tasted a paprika sauce made from powder, you owe it to yourself to try a genuine one.
Ingredients
- 4.5 gram Oil
- 0.5 pcs. Red bell pepper
- 1 pcs. Carrots Preferably large
- 1 pcs. Onion
- 1 clove Garlic
- 300 gram stock Beef/lamb stock. Optionally use a Fond du Chef dissolved in water
- 103 gram Milk
- 100 gram White Wine
- 100 gram Cream
- 7 gram Paprika
- 2.7 gram Chili Powder
- 5 gram Gastrique Can be substituted with vinegar and sugar
- 5 gram Lemon Juice
- Spices Salt and pepper
Instructions
- Cut the vegetables into large pieces.
- Heat a pot and sauté the vegetables until golden in the oil.
- Add paprika and chili powder and let it sauté for a moment.
- Add wine and let it reduce a bit.
- Add the stock to the pot and let the liquid reduce again.
- Now pour in the milk and let it also reduce a bit.
- Finally, add the cream and let the sauce simmer for a few minutes.
- Season to taste with salt, pepper, lemon juice, and gastrique.
- If you find the vegetable pieces too large, you can blend the sauce with a hand blender.
- Blend all of the sauce, or just partially, as we did. We preferred a sauce with some texture, so we left some whole pieces of vegetables in.
