Sweet and sour pepper sauce

Yield: 1 servings

Measure Ingredient
2 \N Red peppers
2 \N Yellow peppers
60 grams Butter; (2 1/2 oz)
6 \N Shallots
\N \N A sprig each of tarragon; chervil, basil and
\N \N ; thyme
1 \N Bay leaf
1 teaspoon White wine vinegar
3 tablespoons Noilly Prat
100 grams Caster sugar; (4 oz)
\N \N Vegetable nage

Have ready the Vegetable Nage and set aside. Heat one-third of the butter in a medium saucepan and gently sweat the peppers and shallots with the herb sprigs and the bay leaf for about 10 minutes or until softened.

Stir in the Noilly Prat and cook uncovered until reduced down to about 1 tbsp of glaze. Add the vinegar and about 150ml of the Vegetable Nage.

Simmer gently for about 20 minutes or until softened. Remove and discard the herbs; set aside.

Converted by MC_Buster.

Per serving: 603 Calories (kcal); 50g Total Fat; (70% calories from fat); 6g Protein; 41g Carbohydrate; 131mg Cholesterol; 512mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 9 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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