Roasted Yellow Pepper Sauce Recipe

Name: Roasted Yellow Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 yellow peppers, approximately 1/2 pound each or slightly less; 1 1/2 tablespoons butter; 2 tablespoons finely chopped shallots; 1 tablespoon finely minced garlic; 1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried; 1/2 cup dry white wine; 1 1/2 cups heavy cream; 1 tablespoon flour; 1/2 teaspoon vinegar, preferably balsamic or malt vinegar; Salt to taste if desired; Freshly ground pepper to taste

Servings: persons

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

1
Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree.
2
Cut the peppers into cubes and set aside.
3
Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine.
4
Bring to a boil and cook down by half.
5
Add the cream and bring to a boil.
6
Cook, stirring often with a wire whisk, about 10 minutes.
7
Blend the flour with the remaining 1/2 tablespoon butter.
8
Add to the sauce, stirring with a whisk.
9
Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender.
10
Blend as thoroughly as possible.
11
Scrape the puree into the sauce and cook about 5 minutes, stirring often.
12
Add the vine-gar, salt and pepper.
13
It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 yellow peppers, approximately 1/2 pound each or slightly less, 1 1/2 tablespoons butter, 2 tablespoons finely chopped shallots, 1 tablespoon finely minced garlic, and more.

Yes, Roasted Yellow Pepper Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Yellow Pepper Sauce

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