Red-Pepper Sauce With Hazelnut Butter

1. 1

   Place a saucepan over medium heat and melt the butter.

2. 2

   Add the onion and cook until just translucent, about 3 minutes.

3. 3

   Add the peppers and cook, stirring frequently, for 5 minutes more.

4. 4

   Add the stock and wine and cook at a low simmer, uncovered, for 15 minutes.

5. 5

   Meanwhile, place the hazelnuts in the container of a food processor and process until they form a smooth butterlike paste, about 5 minutes, stopping to scrape down the sides of the bowl about every minute.

6. 6

   Measure out 3 tablespoons of nut butter and set aside.

7. 7

   (Unused butter can be refrigerated for up to 3 days.)

8. 8

   Whisk the 3 tablespoons of hazelnut butter into the sauce in the saucepan.

9. 9

   Transfer the sauce to a blender and blend until very smooth.

10. 10

    Return to the pan and season with salt and pepper.

11. 11

    Reheat when ready to serve.

12. 12

    Serve with grilled or broiled meat, fish or shellfish.

* Per serving · 4 servings · Values may vary.

No additional tips available.