Roasted Yellow Pepper Sauce
- Total Time
- 40 minutes
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Ingredients
- 2yellow peppers, approximately ½ pound each or slightly less
- 1½tablespoons butter
- 2tablespoons finely chopped shallots
- 1tablespoon finely minced garlic
- 1½-inch sprig fresh rosemary or ½ teaspoon dried
- ½cup dry white wine
- 1½cups heavy cream
- 1tablespoon flour
- ½teaspoon vinegar, preferably balsamic or malt vinegar
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (3.333333333333333 servings)
490 calories; 44 grams fat; 28 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 695 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
- Step 4
Blend the flour with the remaining ½ tablespoon butter. Add to the sauce, stirring with a whisk.
- Step 5
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.
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