Yellow hot chile sauce

1 servings

Ingredients

Quantity Ingredient
2 Shallots peeled and chopped
4 mediums Yellow hot chile peppers roasted, peeled, seeded and quartered
1 cup Dry white wine
⅓ cup Heavy cream
1¼ cup Butter (3 sticks) cut in 1/2\" cubes
1 teaspoon Chopped basil
¼ Lemon
Salt and pepper to taste

Directions

Combine the shallots, chiles and wine. Bring the mixture to a boil and reduce it until there is no liquid left; about 5 minutes. Add the cream and simmer for about 2 minutes. Remove the pan from the heat and whisk is the butter, bit by bit. Strain the sauce, add the basil and the juice from the lemon. Add salt and pepper to taste.

Serve with steamed seafood. Garnish with additional yellow chiles if desired.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 112-113 Submitted By DIANE LAZARUS On 07-14-95

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