Prep 10 mins
Cook 30 mins
"Laurent Godbout, chef of Chez L'Epicier in Old Montreal, demonstrated this thick, succulent sauce for a Chicago audience to serve with a salad of Quebec snow crab. The sauce could be used with plain canned crab or other seafood." (Julian Armstrong, Montreal Gazette)
- 1 tablespoon unsalted butter
- 1⁄4 cup sliced onion
- 1⁄4 cup white wine
- 1 red bell pepper, cut into large pieces (the large pieces retain their red color)
- salt & freshly ground black pepper
- 2 tablespoons cold water
- 1⁄2 tablespoon powdered gelatin (half a 7 g packet)
- 3 ounces whipping cream (e.g. 35% or heavy)
- 1 pinch espelette red pepper seasoning or 1 pinch cayenne or 1 pinch paprika (some red spice!)
- Using a medium sized, heavy saucepan over medium heat, melt butter and sauté onions until they soften.
- Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.
- Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.
- Pour mixture into a blender and purée, then strain through a sieve.
- Season with salt and pepper to taste.
- In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.
- Stir into red pepper mixture.
- Whip cream just until peaks form; do not whip until stiff.
- Fold cream into the red pepper mixture and chill, covered, in the refrigerator.
- Serve topped with crab or seafood salad.