Best Habanero Cream Sauce Recipes

HABANERO CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
• Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.
• Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.

HABANERO, PEPPER CREAM SAUCE OVER POACHED HADDOCK

Steps:

• Put fish in pyrex dish with half bottle of white wine, butter, salt and pepper, and handfull of spinachover the fish. Cover with foil and bake at 325 for 20-25 minutes. With 15 minutes left, start the sauce. Saute the onion and peppers with the butter for 3-4 minutes. Add garlic, spinach, and lemon juice, and brown sugar; saute for 1 minute or until the spinach begins to lose its water, then add the wine and cook for 1 minor until 90% of wine evaporates. Add the habanero, stir and cook for 30sec-1minute. Add cream and salt and pepper and cook down till fish is ready, then pour over and serve.

HABANERO CREAM SAUCE

Steps:

• Melt butter with olive oil over med heat. Add shallots, garlic, and pepper and saute for about 6-7 minutes until lightly browned. Pour cream into saucepan and simmer over med heat. Stir in the ingredients in the skillet, along with the tomato. Mix in the flour and black pepper and simmer until thickened, 5-8 minutes. Remove from heat and stir in Parmesan cheese. Allow to cool a few minutes before serving.