Red Pepper Coulis

Ingredients

• 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

Method

• 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.

Notes

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