Red pepper coulis (version 2)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Red bell peppers, quartered/seeded | |
| 4 | ounces | Shallots, minced |
| 9 | ounces | White wine |
| 3 | ounces | Dry vermouth |
| 24 | ounces | Heavy cream |
| 8 | ounces | Whole unsalted butter, cubed |
Directions
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.
NOTES : Rael Note: this can easily be spiced up with the addition of adobo sauce/chipotles, chile powder, other seasonings, etc. Soy milk will reduce if one prefers to avoid cream. Takes a bit more time and care, but it does work.
Recipe by: CIA: The New Professional Chef, 5th ed. Posted to CHILE-HEADS DIGEST V3 #323 by Inagaddadavida <rael64@...> on May 13, 1997
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