Pepper cream sauce (Thermomix®)

Preparation

1. Place the onion in the mixing bowl and chop for 3 sec./speed 5, pushing down with the spatula.

2. Add butter and tomato paste and steam for 3 min/120 °C/step 1.

3. Add red wine and vegetable stock to the mixing bowl and reduce for 5 min/100 °C/step 2 without measuring cup.

4. Add the QimiQ cream base, salt and pepper to the mixing bowl and mix for 5 sec./level 4, boil down for 10 min./100 °C/level 2 and then puree for 10 sec./level 5 - 8. 

5. Season with soy sauce and refine with colored peppercorns.