Four-Pepper Cream

Name: Four-Pepper Cream
Ingredients: 2 tablespoons olive oil; Drops of fresh lemon or lime juice; Drops of fresh lemon or lime juice; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; 2 tablespoons finely diced poblano chile; 2 tablespoons finely diced yellow bell pepper; 2 tablespoons finely diced red bell pepper; ¾ cup heavy (whipping) cream; 2 cups rich Shellfish Stock or Chicken Stock; 2 cups rich Shellfish Stock or Chicken Stock; ¾ cup dry white wine; 2 teaspoons seeded and chopped serrano chile; ¼ cup chopped shallots

Preparation info

Makes
2 to 3 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

2 tablespoons olive oil
¼ cup chopped shallots
2 teaspoons

Sauce
Gluten-free

Method

In a medium sauté pan, heat the olive oil and sauté the shallots and serrano chile until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the red bell pepper, yellow bell pepper, and poblano chile. Season to taste with salt,