Kaye and Geoff's Recipes - Sauces


Red Pepper Bernaise

4 egg yolks			125 g butter
2 shallots			6 peppercorns
2 tspn white vinegar		2 medium red peppers
salt and pepper

Sauce

Put vinegar, chopped shallots and peppercorns into a pan, bring to the boil, then reduce heat. Simmer very gently uncovered until the mixture is reduced by half. Strain, and reserve the liquid. Cool.

Place egg yolks in the top of a double saucepan; add cooled vinegar, and mix well.

Melt the butter, and cool it.

Place the top of the double saucepan over simmering water, and gradually add the liquid butter, stirring constantly until the mixture is thick and creamy.

Remove from the heat immediately.

Add the pepper purée, season with salt and pepper.

Put the sause into a blender, and purée until smooth.

Place in a separate bowl to serve.

Red Pepper Purée

Cut the peppers into quarters and remove the pulp.

Place the pepper quarters skin side up, under a hot grill, and cook until the skin blackens - it should push off easily.

Remove the skins, and purée the pepper flesh.