Bell Pepper Coulis

Preparation info

  • Yield:

    2½ pt

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
4 lb<



  1. Split peppers in half lengthwise. Remove cores, seeds, and membranes. Chop coarsely.
  2. Heat the olive oil in a saucepot over low heat.
  3. Add the shallots and peppers. Cover and sweat over low heat until vegetables are soft, about 20 minutes.
  4. Add the stock or water. Simmer 2–3 minutes.
  5. Purée the vegetables and liquid