Roasted Red Pepper Emulsion

JULIA GALLAGHER

Assistant Production Director

About Julia: I support the overall administrative operations of the production department, including overseeing our production rental program. I also collaborate heavily with the education department on Project Opera productions and the Technical Theater Lab training program. Finally, I am currently project managing the LAB Theater renovation.

Things You Need:

2 TBSP + 1/2 CUP OLIVE OIL

1 SHALLOT Peeled and rough diced

3 GARLIC CLOVES Crushed

1/2 TSP RED PEPPER FLAKES (Optional, for more spice)

2 ROASTED RED BELL PEPPERS Chopped

1/2 CUP WHITE WINE

1 CUP CHICKEN STOCK (Vegetable stock for vegan)

SALT & PEPPER To taste

About the Recipe:

This recipe is courtesy of my husband, Tim, who is an Executive Chef. This is an incredibly versatile sauce—so far, we’ve served it with fish, chicken, pork, green beans & roasted potatoes... Depending on the stock you use, this can be made vegan.

Directions:

1. In a small saucepan, combine 2 TBSP olive oil, shallot, and garlic over low heat until the garlic becomes fragrant. If you would like more spice, add ½ TSP of red pepper flakes.

2. Increase heat to medium and add roasted red peppers. Stir until the onion and peppers begin to caramelize.

3. Deglaze with white wine and reduce until almost all of the wine has cooked out.

4. Turn heat down to medium-low and add chicken stock. Reduce stock by half.

5. Put sauce in blender and blend on low for 15 seconds. Increase speed to medium and slowly drizzle in 1/2 cup olive oil. Sauce should emulsify. Season with salt and pepper to taste.

NOTE: Leftover sauce can be saved in the refrigerator or freezer and re-heated. When re-heated, it won’t have the airiness of the fresh sauce, but will still taste delicious!