Roasted Red Pepper Vinaigrette
Last updated 6/12/2012 12:59:47 AM. Recipe ID 22802. Report a problem with this recipe.
Title: Roasted red pepper vinaigrette
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
6 Basil leaves
1 Bay leaf
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
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