I have been playing with this sauce for use on Cutlets and Paillards; although it could be used as a pasta dressing or on vegetable sides or as an alternate sauce for an Eggs Benedict variation. It is a smooth and creamy sauce which balances the sweetness of the herbs, roasted peppers, onions and sherry with the acidity of the tomatoes and the hint of earthiness from the garlic. The half and half and butter make it silky and bring the flavors together nicely. It plays well when paired with a bitter green salad.
- 8oz Drained Diced Tomatoes
- 8oz Diced fire roasted Red Peppers
- 1 cup diced Yellow Onion
- 2 cloves Garlic (micro-planed)
- 1 cup Chicken Broth (low sodium)
- 1/4 cup Half and Half
- 3 Tablespoons Light Olive Oil
- 2 pats Butter (unsalted)
- 1/2 teaspoon Thyme (fresh)
- 1/4 teaspoon Marjoram (dried)
- 1/2 teaspoon Italian Basil (fresh)
- 1/4 teaspoon Oregano (dried)
- 1/4 teaspoon Rosemary (dried)
- Salt and White Pepper to taste
- Red Pepper Flakes to taste
- 2 oz Sherry (optional)
- Heat a pan and add the olive oil, wait for the surface to shimmer before proceeding.
- Sweat the onions till they begin to brown.
- Add the garlic and cook it a couple minutes, do not let it burn.
- Add the spices and let them bloom.
- Add the roasted peppers, stirr well and cook a couple minutes.
- Add the diced tomatoes, stir and let the excess moisture evaporate.
- Deglaze the pan with the sherry then add the chicken broth (optional)
- Deglaze the pan with the chicken broth
- Simmer the mixture and reduce the liquid by half.
- Puree the mixture in a blender till smooth.
- Strain the puree to make sure it there are no seeds or large pieces of herbs.
- pour the strained puree into sauce pan and when it begins to bubble add the half and half.
- Stir till it begins to thicken and the sauce comes together.
- Season to taste.
- Turn off the heat and whisk the butter into the sauce till it melts and gives the sauce a sheen.
- Place the sauce in a gravy pitcher for serving.
- Serve immediately.