How to make it

  • Heat a saucepan over medium-high heat. When hot, add the oil, shallots, and garlic. Saute, stirring for 1 minute. Add the bell pepper, season with salt, and saute, stirring often until the pepper is starting to get tender, about 10 minutes. Do not allow the peppers to brown.
  • Pour in the wine and cook until the pan is just about dry.
  • Scrape everything in the pan into a blender. Let cool for a couple of minutes, then process until smooth. Scrape the puree down. Turn the blender back on and pour in the vinegar and then the oil in a steady stream.
  • Authors note: This sauce us used when you want the flavor of bell peppers on your plate. Alternatively, it can be used with a creamy samce, like Spicy Remoulade, as a dip for fried fish. You can substitue yellor or orange peppers.
  • from: Fish without a Doubt, by Rick Moonen and Roy Finamore

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