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Red pepper sabayon

Ingredients 6
Servings 4


  • 200
    red sweet peppers
  • 200
    vegetable stock
  • small sprig thyme
  • 4
    egg yolks
  • 60
    butter, chilled and diced
  • salt and milled black pepper


Halve peppers lengthways and remove stalk, seeds and white membranes. Coarsely chop peppers, place in a small saucepan with stock and thyme and simmer for 15 minutes. Pour mixture into a blender and whizz for 1 minute. Pass purée through a wire-mesh conical sieve into a small, clean saucepan and leave until almost cold. Whisk in egg yolks. Stand pan in a bain-marie or over a saucepan of simmering water and whisk sabayon to a ribbon consistency. Whisk in butter, a little at a time, season with salt and pepper and serve at once.

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