Ingredients

• 2 large roasted red bell peppers, peeled and chopped

• 2 tbsp olive oil

• 3 cloves garlic, finely minced

• 1 small shallot, finely diced

• ½ tsp saffron threads

• ¾ cup heavy cream

• ¼ cup dry white wine

• ½ cup vegetable or chicken stock

• 1 tbsp lemon juice

• ¼ tsp smoked paprika

• Salt and freshly ground black pepper (to taste)

• 2 tbsp butter

• 2 tbsp fresh parsley, finely chopped

Instructions

1. Sauté Aromatics

Place the Nutri-stahl 3 QT saucepan on medium heat.

Add:

• olive oil

• diced shallots

Cook for 2–3 minutes until softened.

Add minced garlic and cook 30 seconds until fragrant.

2. Bloom the Saffron

Add the saffron threads and white wine to the saucepan.

Simmer 2 minutes to allow the saffron to release its aroma and color.

3. Build the Sauce

Add:

• roasted red peppers

• stock

• smoked paprika

Simmer gently for 5 minutes to blend the flavors.

4. Blend Smooth

Using an immersion blender, puree the mixture directly in the saucepan until smooth.

(Alternatively transfer to a blender and return to the pot.)

5. Finish the Sauce

Reduce heat to low.

Stir in:

• heavy cream

• butter

• lemon juice

Simmer 3–4 minutes until the sauce thickens slightly.

Season with salt and black pepper.

6. Garnish & Serve

Finish with fresh parsley.

Serve warm over:

• grilled salmon

• seared chicken breast

• roasted cauliflower

• fresh pasta