ROASTED YELLOW PEPPER SAUCE

Roasted Yellow Pepper Sauce image

Provided by Craig Claiborne

Time 40m

Yield About 1 2/3 cups

Number Of Ingredients 11

Ingredients

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams