Caputo’s Roasted Red Pepper Sauce

3 roasted bell peppers, peeled and seeded
2 cups dry white wine
2 T shallots, minced
1 t garlic, minced
1/2 cup heavy cream
1/4 t cayenne pepper
3/4 cup butter, softened
1/2 t salt

Place the red peppers in a food processor and puree, set aside. Combine the wine, shallots and garlic in a large skillet and cook over medium heat until the liquid has reduced to about 3 tablespoons, about 10 minutes. Reduce the heat, add the cream 1 tablespoon at a time, stir well. Do not let the mixture boil. Add the cayenne pepper, pureed bell peppers and the butter to the wine mixture, mix well.

Place a medium sized sieve over a bowl large enough to hold at least 2 cups and strain the mixture into the bowl. Reserve the liquid, discard the solids. Add the salt, mixing well, cover and refrigerate until ready to use.

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