You can follow this same procedure for a yellow or orange bell pepper sauce, and use the three sauces together to have the different colors and flavors on the same plate.
For a more robust and smoky-flavored sauce, grill or sear the peppers over a gas flame until the skin is lightly charred, then put them in a plastic bag to finish the cooking and to loosen the skins before removing them.
Rub the peppers with the olive oil and put them in a baking dish. Cover the peppers with aluminum foil and
Remove the stalks, seeds, ribs, and skins from the peppers, but reserve all the juices. Puree the peppers with their juices in a food processor and pass through a fine-mesh sieve.
To make the sauce, heat the puree with the chicken stock in a small saucepan. When the puree boils, remove from the heat and whisk in the butter. Season with salt and pepper.
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