Red pepper coulis(version 2)

 
                       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.