Recipe
Roasted Red Pepper Sauce
Ingredients
- 2 tablespoons olive oil
- 3 medium-large red bell peppers, roasted and cut up coarsely
- 1/4 cup coarsely chopped onions
- 2 teaspoons minced garlic
- 1 teaspoon chopped fresh basil
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 turns freshly ground black pepper
- 2 cups Basic Chicken Stock [2]
- 2 tablespoons heavy cream
Directions
- Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes.
- Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in and airtight container for up to 24 hours. Reheat in a saucepan over low heat
Recipe Details
- Source: Emeril's New New Orleans Cooking [5]
- Dish Type: Sauces [6]
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