Red Pepper Coulis

Red Peppers (diced) 4 lbs
Shallots (minced) 2oz
Olive oil 4 fl. Oz
Dry white wine 12 fl. Oz
Chicken Stock 12 fl. Oz
Salt TT




1. Saute' the peppers and shallots in the olive oil until tender.
2. De glaze the pan with the white wine.
3. Add the stock and reduce to half the original volume.
4. Place the mixture in a food processor and puree until smooth. Season with salt