Roasted Yellow Pepper Sauce

Ingredients

• 2 yellow peppers, approximately 1/2 pound each or slightly less
• 1 ½ tablespoons butter
• 2 tablespoons finely chopped shallots
• 1 tablespoon finely minced garlic
• 1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
• ½ cup dry white wine
• 1 ½ cups heavy cream
• 1 tablespoon flour
• ½ teaspoon vinegar, preferably balsamic or malt vinegar
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (13 servings)

    125 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 41 milligrams cholesterol; 11 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Approximately 1 2/3 cups

Preparation

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.
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.
3. Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
4. Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
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.

40 minutes