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.
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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.