beurre rouge Preparation Simmer the chopped garlic in a small saucepan and fry for a while without burning. Add the cream, chicken stock, laurel and the tomato ketchup. Bring to boil for a couple of minutes. Take the laurel out of the pan and blend the sauce with the butter by using a mixer. The sauce should become fluffy. Add salt and pepper to taste. The sauce will go very nice with a plate of fresh pasta! Enjoy!
500 ml chicken stock 100 ml Heinz Tomato Ketchup 100 ml cream 2 cloves of garlic 1 laurel 200 gr butter Salt and pepper
Extra Tip It’s best if the butter cubes are cold.