This multi-purpose sauce is great for chicken, fish, crab cakes, and pastas.
1 tablespoon olive oil
1 medium yellow onion, peeled, roughly chopped
6 cloves garlic, peeled and smashed
3 medium red bell peppers (about 6 ounces each), roughly chopped
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground pepper
1 sprig of fresh thyme
1⁄4 cup dry white wine
1⁄4 cup chicken stock
Nutritional information per 1⁄2-cup serving:
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 148mg • calc.13mg • fiber 1g
Heat the olive oil in a 2 1⁄2-quart saucepan over medium-low heat. Add the onion, garlic, red pepper, salt, pepper and thyme, and stir to coat. Reduce heat to low, cover loosely and cook until vegetables are softened, but not browned, about 15 to 20 minutes.
When vegetables are soft, add wine. Raise the temperature so that the wine comes to a boil. Reduce the wine until about 1 tablespoon remains. Add stock and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes. Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are smooth and well combined, about 30 to 45 seconds.
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