Sundried Tomato Cream Sauce

A luscious, creamy sauce with the deep, tangy sweetness of sun-dried tomatoes,

The story goes that a chef in a bustling Italian kitchen accidentally dropped a handful of sundried tomatoes into his cream sauce...
"Alright, enough with the history lesson—let's just make this sauce, yeah? YES CHEF!"

Ingredients

• 1 sachet Yes Chef Creamy Classic (Béchamel Recipe Base)

• 50g sundried tomatoes, chopped

• 250ml cream

• Dash of sundried tomato oil

Instructions

1. Gently massage the sachet to ensure a smooth paste.

2. Mix the béchamel recipe base into the cold cream (or milk), stirring to avoid any clumps.

3. Heat gently, stirring occasionally, until smooth and creamy.

4. Stir in the chopped sundried tomatoes and cook for a few minutes until softened and well mixed.

5. a dash of sundried tomato oil, and stir to combine.

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Serve over pasta, grilled chicken, or veggies for a burst of flavour! Enjoy!