Recipe - Red Pepper Coulis (Version 2)

8 Red bell peppers,
quartered/seeded
4 ounce Shallots, minced
9 ounce White wine
3 ounce Dry vermouth
24 ounce Heavy cream
8 ounce 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 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 CHILEHEADS
DIGEST V3 #323 by Inagaddadavida rael64@swbell.net on May 13, 1997