We are doing everything we can to ship out your order in a timely manner. However, due to factors out of our control including extended shipping carrier delays and limitations, we are unable to provide accurate dates of arrival. We apologize for any inconvenience.
Enjoy free shipping on Cuisinart.com!

Red Pepper Reduction

Cuisinart original

This reduction, with its intense red pepper flavor,
is a great sauce for chicken and fish.



1              teaspoon olive oil

1              shallot, about ½ ounce

12            ounces red pepper juice, [about 2 pounds (4 medium peppers) juiced on speed 3]

2              tablespoons unsalted butter, cut into small cubes (optional)

Nutritional information

Nutritional information per serving (1tablespoon) without butter
Calories 71 (20% from fat) • carb. 14g • pro. 2g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 17mg • fiber 1g

with butter (1 tablespoon)
Calories 122 (51% from fat) • carb. 14g • pro. 2g
• fat 8g • sat. fat 4g • chol. 15mg • sod. 6mg
• calc. 19mg • fiber 1g

Notable nutrients based on daily percentages:
Vitamin A 146% • Vitamin B6 34% • Vitamin C 719%


1. Put the olive oil in a small saucepan and place over medium heat. Add the shallot and sweat until soft, about 2 minutes.

2. Add the pepper juice and bring to a simmer. Allow the juice to simmer until reduced to about ¼ cup, 30 to 40 minutes. For a sauce with more body, whisk in the butter if using right before serving.*

 Note: Although thin, this sauce is very flavorful and stands very well on its own. However, if you prefer a thicker sauce without butter, make a slurry with one tablespoon of cornstarch mixed with water and whisk into the sauce, a little at a time, as it simmers until the desired consistency is achieved.

You might need