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Creamy bell pepper sauce served in a bowl
Creamy and flavorful bell pepper sauce, perfect for various dishes

Creamy Bell Pepper Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
This sauce marries two iconic Hungarian staples—paprika and sour cream (swapped here for silkier heavy cream)—in a modern twist. The secret lies in slowly "sweating" the peppers, caramelizing their natural sugars to create a concentrated flavor bomb. It bridges the gap between rustic stews and elegant French veloutés, adding a festive touch to roasted chicken breast or simple pasta.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cutting board and sharp chef's knife
  • Medium heavy-bottomed skillet or saucepan
  • Wooden spoon
  • Immersion blender (for a silky texture)
  • Fine mesh sieve (optional, for straining)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Prep the veggies: wash and core the bell peppers, then slice them into thin matchsticks. Peel and crush or mince the garlic.

Tip: Thin slicing isn't just for looks; it increases surface area so the peppers soften faster and more evenly.
2 ✓

Heat the olive oil in a skillet over medium heat. Add the peppers and begin to sauté. When they start to soften (about 5 minutes), stir in the garlic.

Tip: Always add garlic later, as its high sugar content makes it burn faster than the fleshy peppers.
3 ✓

Continue sautéing for another 5-8 minutes until the edges of the peppers start to brown and smell sweet.

Tip: This roasting process (Maillard reaction) develops the deep flavors essential for the sauce.
4 ✓

Pour in the heavy cream. Reduce heat to low and let it simmer gently for 5-6 minutes. Season with salt and pepper.

Tip: Salting helps draw out remaining moisture from the peppers, flavoring the cream via osmosis.
5 ✓

Remove from heat. Tear in the fresh basil, then blend with an immersion blender until completely smooth and creamy. The color will turn a vibrant orange.

Tip: Never cook the basil; add it at the very end to preserve its essential oils and prevent it from turning black.
6 ✓

For restaurant quality, pass the sauce through a fine-mesh sieve to remove skins. Taste and adjust salt if needed.

Tip: Removing the skins results in a silkier texture that clings better to pasta or meat.

Recipe FAQ

What if the sauce is too thin?
Simmer it longer uncovered to reduce the liquid, or thicken with a cornstarch slurry (cornstarch mixed with a little cold water).
Can I use roasted peppers?
Yes! Roasting the peppers in the oven and peeling them first adds a lovely smoky character to the sauce.
How long does it keep?
It stays fresh in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or cream.

Ingredients

  • 2 whole red bell peppers
  • 2 cloves garlic
  • 3/4 cup heavy cream
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp fresh basil