| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Naga | Pestos, Sauces/ | 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 <[email protected]> on May 13, 1997
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4753
Calories From Fat: 3864
Total Fat: 439.3g
Cholesterol: 1419.8mg
Sodium: 380.1mg
Potassium: 3599.9mg
Carbohydrates: 119.5g
Fiber: 24.4g
Sugar: 52.1g
Protein: 30.4g