Roasted Red Pepper Sauce

Served over Lump Crab Cakes

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

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

Other recipes by Pheasant Country Inn:
Blueberry Pound Cake
Oatmeal-cranberry Cookies

Recipe Provided By:
Pheasant Country Inn
Fowler, IN

Fowler Bed and Breakfast Inns