|
Chef Don's
Favorite Sauce and Pesto Recipes
Roasted Red Pepper Coulis
Serves 4
2 Red Peppers
1 cup Chicken Stock
1/ 4 cup Dry White Wine
1/2 cup Heavy Cream
2 tsp. Garlic
1 tsp. Oil
Salt & Pepper to taste
Cut the peppers in half and coat with the oil. Roast
in a 425° oven for 15-20 minutes or until dark brown. Peel the
peppers and put into a food processor with the garlic and puree until
smooth. Put the puree into a pot with the stock and the wine and reduce
by half. Add the cream and reduce until nappé. Season with salt
and pepper and serve.
Related Recipes
|
|
