Title: Roasted red pepper vinaigrette
 Categories: 
      Yield: 4 Servings
 
      1 ts Olive oil
      3    Shallots, minced
      2    Cloves garlic, chopped
      4    Red peppers
    1/4 c  Balsamic vinegar
      1 c  Defatted chicken stock
      1 ts Honey
    1/4 c  Olive oil
           Sachet Bag:
      6    Basil leaves
      1    Bay leaf
        pn Oregano
        sm Piece of cheesecloth
           Salt and freshly ground
           Pepper, to taste
 
  Place peppers under broiler (high heat) turning frequently allowing
  peppers to char on all sides.
  
  Place peppers in a bowl and cover for 30 minutes to completely cool
  (the skin should peel away easily). Remove skin, stem and seeds.
  Roughly chop peppers and reserve.
  
  Slowly sweat shallots and garlic in 1 teaspoon olive oil do not
  color. Add red peppers and chicken stock. Assemble sachet bag and add
  to the pan and simmer for 45 minutes.
  
  Remove sachet bag and puree red pepper mixture in food processor.
  Strain and allow to cool to room temperature. Add remaining
  ingredients in blender and blend until smooth.
  
  Refrigerate until ready to use.
  
  Note: A sachet bag is used when you want to enhance the flavor of
  sauces with herbs, but do not want the herbs or spices to be mixed
  into the sauce.
  
  Yield: 3 cups