Gastronomixs

Roasted sweet pepper sauce

A sauce with the taste of roasted sweet peppers, which develop an interesting flavour during roasting.
Here we use a jar, but of course you can also choose to use fresh sweet peppers.

Creation by Ollie Schuiling, Kasteel Heemstede* restaurant, Houten, the Netherlands.

Makes 1250ml.

Roasted sweet pepper sauce

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Ingredients

2

 

shallots

1

clove

garlic

1

tbsp

olive oil

100

g

white wine

750

g

flame-roasted peppers, including liquid (1 jar)

750

g

poultry bouillon

100

g

butter

As needed:

 

salt

Preparation method

  • Brown the shallot and garlic in the olive oil.
  • Deglaze with the white wine and reduce.
  • Add the flame-roasted peppers with their juices and the bouillon.
  • Simmer for 10 minutes and then blend into a smooth paste.
  • Strain through a fine sieve and then bind with butter.
  • Season with salt.

Serving suggestions

  • As a basic ingredient for a soup or mousse.
  • Delicious in combination with turbot, baby potatoes, and peas.
  • As a sauce in a dish with components of aubergine, artichoke, leek, or quinoa.

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