Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Blender or food processor
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet, cut side down, and roast for 20-25 minutes, until the skin is charred and blistered.
4. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
5. Peel the skin off the peppers and discard it. Chop the peppers into small pieces.
6. In a saucepan, melt the butter over medium heat.
7. Add the flour and whisk until smooth.
8. Gradually add the milk and cream, whisking constantly to prevent lumps from forming.
9. Add the chopped roasted red peppers, Parmesan cheese, salt, and black pepper.
10. Cook the sauce over low heat, stirring occasionally, for 10-15 minutes, until it thickens.
11. Remove the sauce from the heat and let it cool for a few minutes.
12. Transfer the sauce to a blender or food processor and blend until smooth.
13. Return the sauce to the saucepan and reheat over low heat.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes about 2 cups of sauce, which is enough for 4 servings.
Nutritional information:
Per serving:
Calories: 350
Fat: 31g
Saturated Fat: 19g
Cholesterol: 103mg
Sodium: 485mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 5g
Protein: 7g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Romano cheese or Asiago cheese.
- Instead of roasted red peppers, you can use sun-dried tomatoes or roasted eggplant.
Variations:
- Add 1/4 cup of chopped fresh basil or parsley to the sauce for extra flavor.
- Use this sauce as a topping for grilled chicken or fish.
- Add cooked pasta to the sauce for a creamy pasta dish.
Tips and tricks:
- To make the sauce gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- If the sauce is too thick, add a little more milk or cream to thin it out.
- If the sauce is too thin, cook it over low heat for a few more minutes to thicken it.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin, garnished with chopped fresh herbs.
Garnishes:
Chopped fresh herbs, such as basil or parsley.
Pairings:
This sauce pairs well with grilled chicken, fish, or vegetables.
Suggested side dishes:
Roasted potatoes, steamed rice, or a green salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more milk or cream to thin it out.
- If the sauce is too thin, cook it over low heat for a few more minutes to thicken it.
Food safety advice:
- Make sure to roast the red peppers until the skin is charred and blistered to ensure they are fully cooked.
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Food history:
Muslin sauce is a classic French sauce made with cream and butter. It is often served with fish or vegetables.
Flavor profiles:
This sauce has a creamy and slightly sweet flavor, with a hint of smokiness from the roasted red peppers.
Serving suggestions:
Serve this sauce with grilled chicken, fish, or vegetables.
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