Red Pepper Coulis (Version 2)
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INGREDIENTS
- 8 Red bell peppers,
- 9 oz White wine
- 8 oz Whole unsalted butter, cubed
- 24 oz Heavy cream
- 4 oz Shallots, minced
- 3 oz Dry vermouth
INSTRUCTIONS
Saute the peppers until they are tender; puree them. Combine the shallots, wine, and vermouth; simmer until the shallots are translucent. Add the red pepper puree to the shallot mixture; reduce mixture by half. Add the cream and reduce to nappe. [sauce will evenly coat the back of a spoon; thickened.] Monte au beurre. [whisk the butter into the sauce.] Adjust the seasoning to taste with salt and pepper. NOTES : Rael Note: this can easily be spiced up with the addition of adobo sauce/chipotles, chile powder, other seasonings, etc. Soy milk will reduce if one prefers to avoid cream. Takes a bit more time and care, but it does work. Recipe by: CIA: The New Professional Chef, 5th ed. Posted to CHILE-HEADS DIGEST V3 #323 by Inagaddadavida
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1403g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2807 | ||
| Calories from Fat: 2376 (85%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 264g | 352 % | |
| Saturated Fat 164.3g | 822 % | |
| Monounsaturated Fat 76.2g | ||
| Polyunsanturated Fat 9.8g | ||
| Cholesterol 977.5mg | 301 % | |
| Sodium 292mg | 10 % | |
| Potassium 800.7mg | 21 % | |
| Total Carbohydrate 36.7g | 11 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 36.7g | ||
| Protein 15g | 21 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2807
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