| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 4 | Servings | |
INGREDIENTS
| 1 | ts | Margarine |
| 1 | tb | Chopped shallots |
| 2 | Thyme sprigs | |
| 1 | Garlic clove, crushed | |
| 3 | c | Low-salt chicken broth |
| 2 1/4 | c | Chopped yellow bell pepper |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | tb | Tarragon vinegar |
INSTRUCTIONS
Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes or until reduced to 1 cup. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth. Yield: 1 cup. Per serving: 43 Calories; 1g Fat (15% calories from fat); 9g Protein; 7g Carbohydrate; 0mg Cholesterol; 469mg Sodium NOTES : This recipe is featured with CLAUSON'S EGGPLANT GATEAU WITH RED AND YELLOW BELL PEPPER COULIS, Page 120. Recipe by: Cooking Light, Sept. 1995, page 121 Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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