Creamy red pepper coulis

Creamy red pepper coulis

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About this recipe: A simple, yet highly flavoured sauce, made from reducing down red peppers, shallots, white wine and chicken stock. Soured cream is stirred in at the last minute. This coulis goes well with either chicken or fish.


Serves: 4 

  • 1 tablespoon olive oil
  • 2 red peppers, seeded and chopped
  • 2 shallots, chopped
  • 125ml white wine
  • 125ml chicken stock
  • 125ml soured cream

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat olive oil in a frying pan over medium heat. Add red peppers and shallots; saute until soft. Stir in white wine and chicken stock and simmer over low heat until reduced by half.
  2. When the mixture is reduced, stir in soured cream and transfer the mixture to a liquidiser. Puree until smooth. Reheat before serving if necessary.

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