Cuisinart CJE1000U, Руководство пользователя

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Red Pepper Reduction
This reduction, with its intense red pepper flavour, is a great sauce for chicken and fish.
Makes about 60ml
1 teaspoon olive oil
1 shallot, about 15g
4 medium red peppers, juiced on speed 3
2 tablespoons unsalted butter, cut into small cubes (optional)
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 60ml, for 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 flavourful and stands very well on its own. However, if you prefer a
thicker sauce without butter, make a paste with one tablespoon of corn flour mixed with water and whisk into
the sauce, a little at a time, as it simmers until the desired consistency is achieved.