Vermouth and Red Pepper Sauce

Preparation info

  • Difficulty


  • Makes

    1 pint

Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Especially good with meaty, white fish like turbot.


  • 2 red peppers, de-seeded and cut into 1 in (2.5 cm) pieces
  • 2 shallots, peeled and chopped
  • 1 small garlic clove, peeled and chopped
  • 1 tablespoon olive oil
  • 1 pint (600 ml) fish stock
  • 2 fl oz (50 ml) dry vermouth
  • 1 fl oz (25 ml) double cream
  • 2 oz (50 g) unsalted butter
  • juice of ½ lemon
  • salt and freshly ground black pepper


  1. Gently stew the pieces of red pepper, shallots and garlic in olive oil for 5 minutes without browning.
  2. Add the stock. Bring to the boil and then simmer for 20 minutes.
  3. Add the vermouth and then liquidise in a blender.
  4. Return the liquidised sauce to the pan and re-boil it. Add the cream.
  5. Whisk in the butter, lemon juice, salt and pepper.
  6. Pass through muslin, and reheat gently as and when needed.