Things You'll Need:
- Half pint heavy whipping cream
- Can or jar of Roasted Red Peppers
- Chicken Base
- Tabasco Sauce
- Worcestershire Sauce
- Roux
- Food Processor
- Small saucepan
- Whisk
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Step 1
Puree 4 oz of roasted red peppers in a food processor. You can buy these in a can or bottle or roast them yourself. Really beat 'em up good, let the food processor run for several minutes.
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Step 2
Pour the heavy whipping cream into a small saucepan and place it on medium heat. Add a pinch of chicken base, a dash of Worcestershire sauce, and a dash of Tabasco sauce.
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Step 3
As the whipping cream heats up add the pureed red peppers. Whisk and combine well.
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Step 4
Bring the cream mixture to near a boil while adding roux to thicken. Pull the pan off and on the heat to control the boil. This sauce will break, so don't let it come to a hard boil. You need to do this part pretty quickly.
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Step 5
When the sauce is nearly thick enough, pull it off the heat and allow it to sit a few minutes. Serve with crab cakes, fish, or chicken. A few green peppercorns or green chilies works well as a garnish\accompaniment to this sauce.
