| 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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