Red Pepper Coulis


  • 4 red bell peppers, quartered and seeded
  • 2 large shallots, minced
  • 1/3 cup white wine
  • 2 tablespoons white vermouth
  • 3/4 cup heavy cream
  • 1/2 cube unsalted butter, cubed
  • salt and pepper


  • Saute peppers until tender and puree.
  • Combine shallots, wine, vermouth and simmer until the shallots are translucent.
  • Add the red pepper puree and reduce the mixture by half.
  • Add the cream and reduce to nappe.
  • Monte au beurre........Add the butter and whisk in until melted. Salt and pepper to taste.


  • Description:
  • "This is wonderful with crab cakes, fish, pork and beef dishes."
  • Yield:
  • "1/2 quart"