Red-Pepper Sauce With Hazelnut Butter
- Total Time
- 35 minutes
- Rating
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Ingredients
- 1tablespoon unsalted butter
- ½onion, peeled and finely chopped
- 3red bell peppers, seeded and coarsely chopped
- 1¼cups chicken or vegetable stock
- ¼cup white wine
- ¾cup toasted, skinned hazelnuts
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
255 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 7 grams protein; 521 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
Place a saucepan over medium heat and melt the butter. Add the onion and cook until just translucent, about 3 minutes. Add the peppers and cook, stirring frequently, for 5 minutes more. Add the stock and wine and cook at a low simmer, uncovered, for 15 minutes.
- Step 2
Meanwhile, place the hazelnuts in the container of a food processor and process until they form a smooth butterlike paste, about 5 minutes, stopping to scrape down the sides of the bowl about every minute. Measure out 3 tablespoons of nut butter and set aside. (Unused butter can be refrigerated for up to 3 days.)
- Step 3
Whisk the 3 tablespoons of hazelnut butter into the sauce in the saucepan. Transfer the sauce to a blender and blend until very smooth. Return to the pan and season with salt and pepper.
- Step 4
Reheat when ready to serve. Serve with grilled or broiled meat, fish or shellfish.
Private Notes