| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Naga | Sauces/, Pestos | 1 | Servings |
INGREDIENTS
| 8 | Red bell peppers, quartered/seeded | |
| 4 | oz | Shallots, minced |
| 9 | oz | White wine |
| 3 | oz | Dry vermouth |
| 24 | oz | Heavy cream |
| 8 | oz | Whole unsalted butter, cubed |
INSTRUCTIONS
Saute the peppers until they are tender; puree them. Combine the shallots, wine, and vermouth; simmer until the shallots are translucent. Add the red pepper puree to the shallot mixture; reduce mixture by half. Add the cream and reduce to nappe'. [sauce will evenly coat the back of a spoon; thickened.] Monte' au beurre. [whisk the butter into the sauce.] Adjust the seasoning to taste with salt and pepper. NOTES : Rael Note: this can easily be spiced up with the addition of adobo sauce/chipotles, chile powder, other seasonings, etc. Soy milk will reduce if one prefers to avoid cream. Takes a bit more time and care, but it does work. Recipe by: CIA: The New Professional Chef, 5th ed. Posted to CHILE-HEADS DIGEST V3 #323 by Inagaddadavida <rael64@swbell.net> on May 13, 1997
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