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Title: Red Pepper Coulis (Version 2)
Categories: Sauce Onion
Yield: 1 Servings
| 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 |
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.
Recipe By : CIA: The New Professional Chef, 5th ed.
From: Inagaddadavida Date: 13 May 97 Chile-Heads List Ä
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