Title: Yellow Pepper-Mustard Sauce Www.Rodneystrong.Com
Categories: Fish Sauce
Yield: 4 Servings

2	c	Roughly chopped yellow
		Peppers
1/4	ts	Salt
2	tb	Dijon mustard
1	ts	White wine
1/4	ts	Corn starch
1/4	ts	Sugar (more to taste)
		;s&p to taste

Combine peppers, salt, and 1 cup water. Cook on medium, stirring, until peppers are completely soft, 15 min.

Add mustard and puree the mixture in a blender or food processor until smooth.

Strain pureed through a fine-mesh sleeve. Using a rubber spatula or the back of a large spoon, press gently to extract liquid. Scrape underside of sleeve to get as much puree as possible. Discard any solids remaining.

In a small saucepan, bring the puree to a gentle simmer over medium-low heat.

In a small bowl, blend cornstarch and white wine; add to the puree and cook, stirring constantly, 1 min.

Season with sugar, salt, and pepper to taste.

Sauce may be made ahead and kept refrigerated for 1 day. Serve warm.

From: Michael Loo Date: 12 Feb 98

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