Roasted Yellow Pepper Sauce

Name: Roasted Yellow Pepper Sauce
Total time: 40 min
Yield: About 1 2/3 cups
Ingredients: 2 yellow peppers, approximately 1/2 pound each or slightly less; 1 1/2 tablespoons butter; 2 tablespoons finely chopped shallots; 1 tablespoon finely minced garlic; 1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried; 1/2 cup dry white wine; 1 1/2 cups heavy cream; 1 tablespoon flour; 1/2 teaspoon vinegar, preferably balsamic or malt vinegar; Salt to taste if desired; Freshly ground pepper to taste

By Craig Claiborne

Total Time: 40 minutes
Rating: 4(14)
Comments: Read comments

Featured in: YOUNG CHEFS; A LIFELONG LOVE OF FOOD CREATES CULINARY INVENTION

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Ingredients

Yield:About 1⅔ cups

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

Ingredient Substitution Guide

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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.