Free Recipe Red Pepper Coulis (Version 2)
Recipe Type: S Recipes
Recipe Preparation: simmer
Cooking Ingredients for Red Pepper Coulis (Version 2) Recipe
8 Red bell peppers,
-quartered/seeded
4 oz Shallots, minced
9 oz White wine
3 oz Dry vermouth
24 oz Heavy cream
8 oz Whole unsalted butter, cubed
Red Pepper Coulis (Version 2) Preparation
Saute the peppers until they are tender; puree them. Combine the shallots, wine, and vermouth; simmer until the shallots are translucent. Add the red pepper puree to the shallot mixture; reduce mixture by half. Add the cream and reduce to nappe”. [sauce will evenly coat the back of a spoon; thickened.] Monte” au beurre. [whisk the butter into the sauce.] Adjust the seasoning to taste with salt and pepper. NOTES : Rael Note: this can easily be spiced up with the addition of adobo sauce/chipotles, chile powder, other seasonings, etc. Soy milk will reduce if one prefers to avoid cream. Takes a bit more time and care, but it does work. Recipe by: CIA: The New Professional Chef, 5th ed. Posted to CHILE-HEADS DIGEST V3 #323 by Inagaddadavida <rael64@swbell.net> on May 13, 1997
Cooking Temperature:
Recipe Serves: 1
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