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Roasted Red Pepper Sauce
Description:
Served over Lump Crab Cakes Ingredients: 3 roasted red bull peppers - skin removed (may use canned or bottled) 1 ounce olive oil 3 Tbps.shallots, minced 3 Tbps. fresh garlic, minced 2 Bay leafs 3/4 cup white wine 1/4 cup fresh lime juice 1 and 1/2 cups heavy cream One pound butter, lightly salty 1/4 teas. white pepper Directions: Puree roasted peppers in a food processor until smooth. Add olive oil to a sauce pot over medium high heat. When hot, add minced shallots, garlic and bay leaf and saute' until translucent, about 3-4 minutes. Add half of the red pepper puree to the sauce pot and cook for 2 - 3 minutes. Deglaze the pan with white wine and lime juice. Cook for 2 minutes, add the cream and reduce by half. Cut butter into 1- inch pieces and slowly add to the sauce until all butter is incorporated. Add the white pepper, and then strain the sauce into a container. Hold in a warm water bath until ready to use.  Recipe Summary: Yield: 1 1/2 cups Prep Time: 15 minutes. Cook Time: 10 minutes Rating: 5 of 5 stars Comments: Other recipes by Pheasant Country Inn: Blueberry Pound Cake Oatmeal-cranberry Cookies | |
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