Description

A creamy and spicy roasted pepper sauce that is great as a condiment for a sandwich a sauce for any meat or fish or as a dip for crab cakes.

Ingredients

• 1  Table Spoon(s) Butter
1
• 1  Each Red Pepper, roasted
2
• 1  Table Spoon(s) Shallots, chopped
3
• 1  Fluid ounce(s) White Wine
4
• 2  Fluid ounce(s) Romano Sambuca
5
• 2  Cup(s) Heavy Cream
6
•  Pinch Cayenne Pepper
7

Directions

1. Remove skin and seeds from red pepper and discard
2. Slice peeled pepper
3. Melt butter in a sauce pot
4. Add red peppers to butter
5. Add shallots and cook for 2 minutes until tender
6. Pour in white wine and cook down, about 1 minute
7. Add Sambuca
8. Carefully light a flame into pot, this will cause a large flame so be aware
9. Let alcohol burn off until flame is gone, about 30 seconds
10. Whisk in heavy cream and reduce flame to low
11. Let simmer for 20 minutes to reduce and thicken
12. Remove from stove and pour half of liquid into a fine mesh siev to strain
13. Using a rubber spatula, force mixture through strainer, discard any solids and seeds
14. Pour the other half into a food processor and puree for 2 - 3 minutes until fine
15. Pour into fine mesh siev and strain
16. Whisk both liquids together
17. Add a pinch or more of cayenne pepper and Whisk
18. Taste and season if necessary
19. Refrigerate to cool