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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Red Bell Pepper Oil

Preparation info

  • 8 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Roasted, peeled, and chopped red bell peppers

Method

Procedure

Preparation

  1. Combine the peppers and oil in a small saucepan and heat to 120°F (48°C).
  2. Set the pan in a hot bain-marie and hold the mixture at 120°F (48°C) 30 minutes.
  3. Cool the mixture to room temperature.
  4. Follow steps 4–11 of the Procedure for Making

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