Red Pepper Coulis(Version 2)

* Exported from MasterCook II *

Red Pepper Coulis (Version 2)

Recipe By : CIA: The New Professional Chef, 5th ed.
Serving Size : 1 Preparation Time :0:00
Categories : Sauces/Pestos

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each red bell peppers -- quartered/seeded
4 ounces shallots -- minced
9 ounces white wine
3 ounces dry vermouth
24 ounces heavy cream
8 ounces whole unsalted butter -- cubed

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.

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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.