Roasted red pepper vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 3 | Shallots, minced | |
| 2 | Cloves garlic, chopped | |
| 4 | Red peppers | |
| ¼ | cup | Balsamic vinegar |
| 1 | cup | Defatted chicken stock |
| 1 | teaspoon | Honey |
| ¼ | cup | Olive oil |
| Sachet Bag: | ||
| 6 | Basil leaves | |
| 1 | Bay leaf | |
| pinch | Oregano | |
| small | Piece of cheesecloth | |
| Salt and freshly ground | ||
| Pepper, to taste | ||
Directions
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
CHEF DU JOUR ROBERT WONG SHOW #DJ9452 Recipe courtesy of The Greenbrier