Wayne Gisslen

Bell Pepper Coulis

Preparation info

  • 2½

    pt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 in a blender, then

Per 1 fl oz (29.57 mL): Calories, 25; Protein, 0 g; Fat, 1.5 g (53% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 0 mg.