Dijon Roasted Red Pepper Sauce

Excellent served with pan seared scallops or as the sauce for a Souffle Roll with a Spinach Ricotta Filling

4 large red peppers
3 shallots, peeled and chopped
1 Tablespoon olive oil
½ cup dry white wine
1 ½ cups chicken stock
½ Tablespoon Dijon mustard
salt and freshly ground black pepper
¼ - ½ teaspoon cayenne pepper, optional

1. Remove tops and bottom from pepper, and make a lengthwise slash down the side to open and expose the seeds. Remove seeds and ribs. Place flat on foil lined cookie sheet, skin side up. Roast peppers under broiler, with door slightly open, under the skin begins to blacken all over.

2. Remove sheet from oven and enclose the peppers in the foil that lined the pan. Allow the peppers to steam until just cool, approximately 15 minutes – this make the skin much easier to remove. Peel peppers and cut into chunks.

3. Sweat the chopped shallots in the olive oil in a medium size sauce pan. Do not let them brown. Add the peppers and the white wine. Simmer the mixture until most of the wine is gone.

4. Add the chicken stock and simmer until the shallots and peppers are soft.

5. Season with salt, pepper and Dijon mustard.

 

 

6. Puree contents of the saucepan in a food processor until smooth. Strain through a sieve and return to saucepan. Heat until desired consistency. Taste and adjust seasoning.

To make a richer sauce – remove finished sauce from heat, and whisk in 3-4 Tablespoons soft unsalted butter, 1 Tablespoon at a time.