Red pepper sauce

Red pepper sauce

MAKES 500 GR. 30 minutes
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INGREDIENTS

For the sauce

  • 15 gr. olive oil
  • 80 gr. onions, finely sliced
  • 280 gr. red peppers, chopped
  • 120 ml dry white wine
  • 240 ml chicken stock
  • 60 gr heavy cream (optional)
  • salt

DIRECTIONS

For the sauce

Heat the oil over medium heat in a small sauce pot and sweat the onions until they are tender, about 5 minutes. Add the peppers and sweat until they are very tender, about 15 minutes. Season with salt, deglaze the pan with the wine and let it reduce until nearly cooked away. Add the stock and simmer until reduced by half. Add the cream and cook for 2 – 3 minutes. Puree the sauce using a processor or blender for a smoother consistency. Pass through a fine sieve. Taste and adjust seasoning with salt. The sauce is ready to serve now, or it may be cooled rapidly and refrigerated for later use.

For the sauce

  • 15 gr. olive oil
  • 80 gr. onions, finely sliced
  • 280 gr. red peppers, chopped
  • 120 ml dry white wine
  • 240 ml chicken stock
  • 60 gr heavy cream (optional)
  • salt

For the sauce

Heat the oil over medium heat in a small sauce pot and sweat the onions until they are tender, about 5 minutes. Add the peppers and sweat until they are very tender, about 15 minutes. Season with salt, deglaze the pan with the wine and let it reduce until nearly cooked away. Add the stock and simmer until reduced by half. Add the cream and cook for 2 – 3 minutes. Puree the sauce using a processor or blender for a smoother consistency. Pass through a fine sieve. Taste and adjust seasoning with salt. The sauce is ready to serve now, or it may be cooled rapidly and refrigerated for later use.

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@Yiannis Lucacos

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