Roasted Red Pepper Sauce
A smooth, creamy sauce with the sweet, smoky depth of roasted red peppers
Long ago, a talented chef roasted sweet red peppers over an open flame, watching them char and transform. Little did they know, that very moment would inspire the perfect sauce—a silky, smoky delight that would become a staple for generations to come…
“Alright, alright, enough of the story! Let’s just get to the recipe. YES CHEF!”
Ingredients
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30g (1 sachet) Yes Chef Creamy Classic (Béchamel Recipe Base)
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250ml cream or milk of choice
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2 tbsp puréed roasted red peppers
Instructions
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Heat a pan over medium heat, add the whole red pepper, and cook, turning occasionally, until the skin is blackened and blistered. Remove from the pan, cover with a towel to steam for a few minutes, then peel off the skin, remove the seeds, and blend until smooth.
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Gently massage the sachet to ensure a smooth paste.
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Mix the béchamel recipe base into the cold cream, stirring to prevent any clumps.
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Heat gently while stirring, until the sauce is smooth and creamy.
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Stir in the puréed roasted red peppers and let the sauce simmer for 3-5 minutes to allow the flavours to meld.
a smoky, creamy touch to any dish, turning everyday meals into something extraordinary.
