*  Exported from  MasterCook II  *

                      Red Pepper Coulis (Version 2)

Recipe By     : CIA: The New Professional Chef, 5th ed.
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces/Pestos

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      each          red bell peppers -- quartered/seeded
   4      ounces        shallots -- minced
   9      ounces        white wine
   3      ounces        dry vermouth
  24      ounces        heavy cream
   8      ounces        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.

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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.