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
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Nutritional Information
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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. -
Approximately 1 2/3 cups
Preparation
- 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.
- 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.
- Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
- Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
- 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
Dining and Cooking