Red-Pepper Sauce With Hazelnut Butter

Ingredients

• 1 tablespoon unsalted butter
• ½ onion, peeled and finely chopped
• 3 red bell peppers, seeded and coarsely chopped
• 1 ¼ cups chicken or vegetable stock
• ¼ cup white wine
• ¾ cup toasted, skinned hazelnuts
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    57 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 2 milligrams cholesterol; 28 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 cups

Preparation

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.
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.)
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.
4. Reheat when ready to serve. Serve with grilled or broiled meat, fish or shellfish.

35 minutes