Deglaze the sauté pan with the wine until about 3 tablespoons of liquid remain.
Pour in the cream and bring to a boil.
Strain the sauce to eliminate any solids and make a smooth, glossy sauce.
Sweet Red Bell Pepper Sauce
This is a fresh and sweet pepper sauce perfect for lighter dishes like fish, shrimp and especially our Sauteed Crabcakes.
5 tablespoons (2-1/2 ounces) unsalted butter
1/2 medium (about 4 ounces) red bell pepper, cored, seeded and diced
1/2 medium (about 4 ounces) red onion, diced
2 garlic cloves, smashed
Leaves from 2 sprigs thyme
1/2 cup dry white wine
1 cup heavy cream
Juice 1/2 medium lemon
Freshly ground white pepper
In a 10-inch skillet melt 3 tablespoons of butter. Saute the pepper, onion, garlic and thyme until the onion is translucent, about 10 minutes. Deglaze with the wine and cook until 3 tablespoons liquid remain. Pour in the cream and bring to a boil.
Scrape the contents of the skillet into a blender and puree until smooth. Strain, return to a clean pan and reheat. Whisk in the remaining 2 tablespoons of butter and the lemon juice and season to taste with salt and pepper.
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