Yield: 2 quarts
Red peppers, roasted and chopped - 3 pounds
Olive oil - 2 fluid ounces
Shallots, chopped - 1 ounce
White wine - 8 fluid ounces
Chicken Stock - 16 fluid ounces
Salt, to taste - 1/2 teaspoon
Pepper, to taste - 1/4 teaspoon
1. Sweat the peppers in the olive oil until they are tender; remove the peppers and puree. Reserve the oil used to sweat the peppers.
2. Swear the shallots in the reserved oil.
3. Deglaze with wine.
4. Add the stock; reduce by half. Puree the sauce. Adjust the consistency.
5. Adjust the seasoning with salt and pepper.
Very nice sauce. I used it for some salmon. I only had yellow and orange peppers so it became a dark yellowish color with specs of orange. Very light consistency.
Possibilities:
Olive oil - 2 fluid ounces
Shallots, chopped - 1 ounce
White wine - 8 fluid ounces
Chicken Stock - 16 fluid ounces
Salt, to taste - 1/2 teaspoon
Pepper, to taste - 1/4 teaspoon
1. Sweat the peppers in the olive oil until they are tender; remove the peppers and puree. Reserve the oil used to sweat the peppers.
2. Swear the shallots in the reserved oil.
3. Deglaze with wine.
4. Add the stock; reduce by half. Puree the sauce. Adjust the consistency.
5. Adjust the seasoning with salt and pepper.
Very nice sauce. I used it for some salmon. I only had yellow and orange peppers so it became a dark yellowish color with specs of orange. Very light consistency.
Possibilities:
- Tomato Coulis: olive oil, onions, garlic, tomato, red wine, plum tomatoes, chicken stock, basil, thyme, bay leaf, pepper
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