Sauces and Dressings
Red Pepper Reduction
Makes about ¼ cup
Red Pepper Reduction
Makes about ¼ cup
This reduction, with its intense red pepper flavor,
is a great sauce for chicken and fish.
Nutritional information per serving (1tablespoon) without butterCalories 71 (20% from fat)
carb. 14g
pro. 2g
fat 2g
sat. fat 0g
chol. 0mg
sod. 5mg
calc. 17mg
fiber 1gwith butter (1 tablespoon)Calories 122 (51% from fat)
carb. 14g
pro. 2g
fat 8g
sat. fat 4g
chol. 15mg
sod. 6mg
calc. 19mg
fiber 1gNotable nutrients based on daily percentages:Vitamin A 146%
Vitamin B6 34%
Vitamin C 719%
carb. 14g
pro. 2g
fat 2g
sat. fat 0g
chol. 0mg
sod. 5mg
calc. 17mg
fiber 1gwith butter (1 tablespoon)Calories 122 (51% from fat)
carb. 14g
pro. 2g
fat 8g
sat. fat 4g
chol. 15mg
sod. 6mg
calc. 19mg
fiber 1gNotable nutrients based on daily percentages:Vitamin A 146%
Vitamin B6 34%
Vitamin C 719%
Ingredients
- 1teaspoon olive oil
- 1shallot, about ½ ounce
- 12 ounces red pepper juice, [about 2 pounds (4 medium peppers) juiced on speed 3]
- 2tablespoons unsalted butter, cut into small cubes (optional)
Preparation
- 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.