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Roasted Red Pepper Sauce 2

Source of Recipe

L'Etoile restaurant, Madison WI


List of Ingredients

1 medium red bell pepper
1 C white wine
1/4 C lime juice
1/4 C sherry vinegar
1/4 C chopped shallots
8 oz. unsalted butter
salt and freshly ground black pepper to taste
1 T heavy cream




Recipe

Put the red pepper into a 500 degree oven and roast until the skin turns black. Remove and put into a small bowl. Cover tightly with plastic wrap and let sit about 20 minutes. Remove the blackened skin and the core and seeds. Puree the pepper in a blender or food processor. Set aside.

While the pepper is roasting, start the sauce reduction by putting the wine, vinegar, lime juice and shallots into a heavy saucepan. On high heat, let the mixture reduce until the liquid is almost gone. Remove from heat and add the cream. Cut the butter into 1 inch squares. Put the saucepan on low heat and start adding the butter, one pat at a time, until all the butter has been incorporated. Stir constantly as the butter is added. Add the red
pepper puree, salt and pepper. Set aside over a hot water bath to keep warm.