Gastronomixs

Roasted sweet pepper sauce

Creation by Ollie Schuiling, restaurant Schloss Schauenstein, Fürstenau, Switzerland.

Roasted sweet pepper sauce

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Ingredients

1

jar

flame-roasted peppers, 750g including liquid

750

g

poultry bouillon

100

g

butter

100

g

white wine

1

clove

garlic

2

 

shallots

1

tbsp

olive oil

 

 

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.
  • As a sauce in a dish with components of aubergine, artichoke, leek or quinoa.

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