Red-Pepper Sauce With Hazelnut Butter

Name: Red-Pepper Sauce With Hazelnut Butter
Total time: 35 min
Yield: 2 cups
Ingredients: 1 tablespoon unsalted butter; 1/2 onion, peeled and finely chopped; 3 red bell peppers, seeded and coarsely chopped; 1 1/4 cups chicken or vegetable stock; 1/4 cup white wine; 3/4 cup toasted, skinned hazelnuts; Salt and freshly ground black pepper to taste

By Molly O'Neill

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Unimpeachable Sauces

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Ingredients

Yield:2 cups

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

Ingredient Substitution Guide

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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.