Four-pepper cream

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
¾ cup Minced shallots
2 teaspoons Seeded; chopped serrano chiles
1 cup Dry white wine
2½ cup Rich shrimp or chicken stock
¾ cup Heavy cream
2 tablespoons Finely-diced red bell pepper
2 tablespoons Finely-diced yellow bell pepper
2 tablespoons Finely-diced green bell pepper
Kosher salt; to taste
Freshly-ground white pepper; to taste
1 drop Fresh lemon or lime juice; to taste

Directions

In a medium saute pan, heat the olive oil and saute the shallots and serranos until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the diced bell peppers and season to taste with salt, pepper and drops of lemon juice. Serve warm. Four-Pepper Cream can be made up to a day ahead, stored in the refrigerator, and reheated gently in a water bath. This recipe yields about ?? cups of sauce.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9709 broadcast 11-18-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-22-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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