Sauces and Dressings
Sweet Red Pepper Coulis
Makes 2 1⁄2 cups
Sweet Red Pepper Coulis
Makes 2 1⁄2 cups
This multi-purpose sauce is great for chicken, fish, crab cakes, and pastas.
Nutritional information per 1⁄2-cup serving:Calories 41 (33% from fat)
carb. 5g
pro. 1g
fat 2g
sat. fat 0g
chol. 0mg
sod. 148mg
calc.13mg
fiber 1g
carb. 5g
pro. 1g
fat 2g
sat. fat 0g
chol. 0mg
sod. 148mg
calc.13mg
fiber 1g
Ingredients
- 1tablespoon olive oil
- 1medium yellow onion, peeled, roughly chopped
- 6cloves garlic, peeled and smashed
- 3medium red bell peppers (about 6 ounces each), roughly chopped
- 1⁄2teaspoon kosher salt
- 1⁄4teaspoon freshly ground pepper
- 1sprig of fresh thyme
- 1⁄4cup dry white wine
- 1⁄4cup chicken stock
Preparation
- Heat the olive oil in a 2 1⁄2-quart saucepan over medium-low heat. Add the onion, garlic, red pepper, salt, pepper and thyme, and stir to coat. Reduce heat to low, cover loosely and cook until vegetables are softened, but not browned, about 15 to 20 minutes.
- When vegetables are soft, add wine. Raise the temperature so that the wine comes to a boil. Reduce the wine until about 1 tablespoon remains. Add stock and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes. Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are smooth and well combined, about 30 to 45 seconds.
