Four-Pepper Cream

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3/4 cup	69g / 2.4oz	Minced shallots
2 teaspoons	10ml	Seeded, chopped serrano chiles
1 cup	237ml	Dry white wine
2 1/2 cups	592ml	Rich shrimp or chicken stock
3/4 cup	177ml	Heavy cream
2 tablespoons	30ml	Finely-diced red bell pepper
2 tablespoons	30ml	Finely-diced yellow bell pepper
2 tablespoons	30ml	Finely-diced green bell pepper
		Kosher salt - to taste
		Freshly-ground white pepper - to taste
		Fresh lemon or lime juice - to taste

Recipe Instructions

In a medium saute pan, heat the olive oil and saute the shallots and serranos until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the diced bell peppers and season to taste with salt, pepper and drops of lemon juice. Serve warm.

Four-Pepper Cream can be made up to a day ahead, stored in the refrigerator, and reheated gently in a water bath.

This recipe yields about ?? cups of sauce.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9709 broadcast 11-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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