Shelly's Recipe

ROASTED RED PEPPER SAUCE

Category: Sauces - Miscellaneous

3 roasted red bell peppers, peeled and seeded
2 cups dry white wine
2 tbsp shallots, minced
1 tsp garlic, minced
1/2 cup heavy cream
1/4 tsp cayenne pepper
3/4 cup butter, softened
1/2 tsp salt

Place the peppers in a food processor and puree; set aside. Combine the wine, shallots and garlic in a large skillet and cook over medium heat until liquid has reduced to about 3 tbsp, about 10 minutes.

Reduce the heat, add the cream, 1 tbsp at a time; stirring well after each addition. Do not let the mixture boil. Add the pepper, pureed bell peppers and butter to the wine mixture and mix well.

Place a medium-sized sieve over a bowl large enough to hold at least 2 cups and strain mixture into bowl. Reserve liquid, discard solids. Add salt, mixing well. Cover and refrigerate until ready to use.

NOTE: This sauce is good for seafood, chicken, pork, tamales or root vegetables.