Piment d'Ville Chile Cream

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Piment d'Ville Chile Cream

Boonville Barn Collective

Servings

1.5 cups sauce

Prep Time

5 minutes

Cook Time

30 minutes

Cuisine

French

Category

Sauce

This simple cream sauce is the first thing I cooked using Piment d'Espelette at the Boonville Hotel. It is a great alternative to gravy and is lovely over roasted potatoes, steaks, and chicken.

Piment d'Ville Chile Cream

Ingredients

  • 1 shallot, diced

  • 2 tsp Piment d'Ville

  • 1/2 cup dry white wine

  • 1 1/2 cups heavy cream

  • Salt

Directions

  1. In a small or medium saucepan, combine shallot, Piment d’Ville and white wine. Over medium heat, bring to a boil and cook until reduced by half. Turn off heat and let mixture cool for a few minutes.

  2. Whisk in heavy cream and simmer on low until cream has thickened to your desired sauce consistency. Add salt to taste, and even a bit more Piment d’Ville if you think it is lacking.

  3. When ready to serve, gently reheat sauce over medium heat. Serve by the large spoonful.