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1 oz. butter, clarified
2 tbsp. shallots, pared, minced
2 tbsp. garlic, pared, minced
1 oz. brandy
4 oz. white wine
4 red bell peppers, roasted, pureed
6 oz. chicken stock
8 oz. heavy cream
salt and pepper, to taste
4 oz. butter
Place clarified butter in hot sauce pan. Add shallots and garlic; saute until golden. Add brandy; flame. Add white wine; reduce by half. Add pepper puree; cook for 3 to 5 minutes. Add stock and cream; reduce to 1 pt. Strain, adjust seasoning. Stir in butter. Reserve warm.
2 tbsp. shallots, pared, minced
2 tbsp. garlic, pared, minced
1 oz. brandy
4 oz. white wine
4 red bell peppers, roasted, pureed
6 oz. chicken stock
8 oz. heavy cream
salt and pepper, to taste
4 oz. butter
Place clarified butter in hot sauce pan. Add shallots and garlic; saute until golden. Add brandy; flame. Add white wine; reduce by half. Add pepper puree; cook for 3 to 5 minutes. Add stock and cream; reduce to 1 pt. Strain, adjust seasoning. Stir in butter. Reserve warm.
