- What if the sauce is too thin?
- Continue to boil on low heat without a lid to let excess water evaporate, or thicken with a little cornflour mixed with cold water.
- Can I use roasted peppers?
- Yes! If you roast the peppers in the oven beforehand and peel off the skin, the sauce will have a pleasant, smoky character.
- How long does it keep?
- It can be consumed for up to 3 days if stored in an airtight container in the fridge. Add a splash of water or cream when reheating.
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Momos with curry sauce
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Creamy Pepper Sauce
This sauce combines two iconic elements of Hungarian cuisine – paprika peppers and sour cream (or in this case, silkier cream) – in a modern guise. The essence of the technique is the slow 'sweating' of the peppers, during which the vegetable's natural sugars caramelise, creating a concentrated flavour bomb. It bridges the gap perfectly between rustic stew sauces and elegant French cream soups, bringing a festive touch to roasted chicken breast or even simple pasta.
Ingredients
2
whole
red bell peppers
2
cloves
garlic
200
ml
cooking cream (min. 20% fat)
15
ml
olive oil
1
tsp
salt
0.5
tsp
freshly ground black pepper
5
g
fresh basil
Shopping List (0)
Equipment Needed
- Chopping board and sharp chef's knife
- Medium-sized heavy-bottomed frying pan or saucepan
- Wooden spoon
- Stick blender (for silky texture)
- Fine mesh sieve (optional, for passing)
Allergen Information
Milk
Instructions
1
✓
Prepare the vegetables: wash and de-seed the peppers, then cut them into thin, matchstick-sized strips. Peel and crush or finely chop the garlic.
Tip: Thin slicing is important not just for aesthetics, but also so the peppers soften faster and more evenly (larger surface area).
2
✓
Heat the olive oil in a frying pan over medium heat. Toss in the peppers and begin to sweat them. When they start to collapse (approx. 5 minutes), add the garlic.
Tip: Always add the garlic later, as its high sugar content means it burns sooner than the fleshy peppers.
3
✓
Continue to sweat the mixture for another 5-8 minutes until the edges of the peppers start to brown here and there and release a sweet aroma.
Tip: This roasting brings out the flavours that give the sauce depth (Maillard reaction).
4
✓
Pour in the cream. Turn the heat down and let it simmer gently for 5-6 minutes. Season with salt and pepper now.
Tip: Salting helps draw out the remaining juices from the peppers, flavouring the cream (osmosis).
5
✓
Remove the pan from the heat. Tear in the fresh basil, then blend the sauce with a stick blender until completely creamy and uniform. The colour will turn a vibrant orange.
Tip: Never cook the basil; add it only at the end, as heat causes it to lose its essential oils and turn black.
6
✓
For true restaurant quality, pass it through a fine sieve so no pepper skins end up on the plate. Taste and add more salt if needed.
Tip: Removing the skins results in a silkier texture that clings better to pasta or meat.
Recipe FAQ
Ingredients
- 2 whole red bell peppers
- 2 cloves garlic
- 200 ml cooking cream (min. 20% fat)
- 15 ml olive oil
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 5 g fresh basil