James Peterson

Warm Sweet Red Pepper and Garlic Vinaigrette

Preparation info
  • Yield:

    1 cup

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This sauce illustrates the use of infused oils and garlic purée in a hot vinaigrette. The vinaigrette can be served hot on grilled foods, or it can be used as a thickener for roasting juices or for poaching liquids for fish.

Ingredients

garlic cloves, peeled 10

Method

  1. Simmer the garlic cloves in enough water to cover by 2 inches (5 cm) for about 20 minutes, until they are soft. Drain the garlic and force it through a drum sieve with a plastic pas