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Serves
8
Author Notes
This recipe is born out of a cooking mistake of mine. It is now a staple in my freezer, alongside my extra primitive truffle butter and herb butters. I had wanted a racy cream sauce to drizzle over my trusty-posted, light, heat-weather pea and ham soup. I by probability grew to alter into the double cream into butter because I became once now not rapid adequate to expose off the mini-food processor I became once the exercise of. One teaspoon of the butter in my soup makes an fabulous distinction. Magic for my palate now not lower than. It is correct on grilled seafood and meats. —krusher
Ingredients
2 tablespoons
olive oil
1
red onion, very finely diced
1
hot chili, deseeded & finely diced
2
shallots, finely diced
2
garlic cloves, finely diced
1 handful
watercress leaves or arugula, chopped finely
1/2 cup
dry white wine of cheap quality
1.25 cups
double cream
1/2 teaspoon
sea salt
1/4 teaspoon
white pepper
Directions
- Add olive oil to heated miniature frying pan. Additionally add to the pan red onion, hot chili, shallots, garlic cloves, salt and pepper. Gently stirring, cook dinner the mix till the assorted substances are softened but now not browning.
- When tender, turn the warmth up and add the white wine stirring your whole while till the wine has evaporated off and the mix has change into drier. Add the watercress leaves and rush till fully wilted into the mix. Take off the warmth and allow to chill to a remark of being trusty heat..
- Combine cream and and heat racy onion mix. Ladle correct into a miniature food processor. Mix swiftly to incorporate and smash as soon because it thickens to a butter love consistency.
- Spoon into grasp wrap sheet and dangle correct into a sausage-love shape. Wrap tightly. Set up into freezer till you need slices to red meat up a dish or two. It is gentle within the pea and ham soup but it absolutely moreover stars when added to grilled fish or light meats.
