Roasted Red Pepper Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Red bell peppers - (to large) - roasted, and (medium)
		Cut up coarsely
1/4 cup	15g / 0.5oz	Coarsely-chopped onions
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Chopped fresh basil
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
		Freshly-ground black pepper - 3 peppermill turns
2 cups	474ml	Basic Chicken Stock - see * Note
2 tablespoons	30ml	Heavy cream

Recipe Instructions

* Note: See the "Basic Chicken Stock" recipe which is included in this collection.

Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and the cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes.

Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.

This recipe yields about 2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B22 broadcast 03-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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