Title: Red Bell Pepper Cream
Categories: Sauce Check
Yield: 1 1/2 cups

2		Red bell peppers, seeded coarsely chopped
2		Garlic clove(s), minced
1		Shallot, minced
1/2	c	White wine
1/4	c	White wine vinegar
1	c	Heavy cream
1/2	c	Butter (1 stick) cut in 1/2" cubes
		Salt and white pepper

Combine the peppers, garlic, shallot, white wine, and vinegar in a saucepan. Bring the mixture to a boil and simmer for about 15 minutes. Pure the mixture in a blender until smooth and return it to the saucepan. Add the cream, place over low heat, and simmer the mixture for 10 minutes. Slowly whisk in the butter bit by bit and adjust the seasoning with salt and white pepper. Strain the sauce through a fine sieve and serve hot with grilled fish.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 130

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