Friday, February 23, 2007
2 cups heavy whipping cream
2 cups roasted red bell pepper puree
3 cups sour cream
1 cup whole grain Creole mustard
- Steep heavy cream. When at a simmer, remove from the heat.
- Whisk in red bell pepper puree and Creole mustard. Mix until completely combined.
- Temper in sour cream and serve.
- Can be reheated over a gentle flame.
Yield: 64 Ounces / 1/2 Gallon