*  Exported from  MasterCook II  *

                     Red Pepper Coulis (Version 2)

Recipe By     : CIA: The New Professional Chef, 5th ed.
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces/Pestos

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8      each          red bell peppers -- quartered/seeded
  4      ounces        shallots -- minced
  9      ounces        white wine
  3      ounces        dry vermouth
 24      ounces        heavy cream
  8      ounces        whole unsalted butter -- cubed

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 nappé. [sauce will evenly coat the back of a
spoon; thickened.]

Monté 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.

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