Sunday, November 30, 2008

Sauce Rouge

Yes its the same picture! But its a different recipe, so keep reading! I realized that at every party I go to, when it comes to finger food, the dips are always so repetetive. As dips go, this one is SO not run of the mill! No wonder it is by far my favorite!!! Its fattening, yes, but so are most dips! (well, the ones I like anyway!) Its simple to make, and the flavors are SO good, you'll keep making this ALL the time!

Here's what we need: 
125 ml (4.5 oz) Heavy cream (what would life be sans heavy cream? really),
 1 (or many) cloves of garlic, 
 20 ml (0.75 oz)olive oil and 300 gm (10.5 oz)red/yellow/orange peppers.

 (whatever you have-red peppers will result in a sauce rouge obviously) I have some red and yellow peppers here that I'd cleaned, chopped and frozen last week (thank god for freezers!)

Heat oil in a pan.

Add the chopped peppers in. Let them sweat for a few minutes.

Now for the garlic (i LOVE the stuff, can you tell?:) ) Peel and chop roughly.

Bung in the garlic, count to 5 and take a good sniff! You might want a chair at this point-in case your knees buckle, I always hope that there will be a place in heaven that smells like this :) Allow it to cook for about 3-4 minutes.

Add about 3 tablespoons of water.

Cover with a parchment paper lid. Make sure the flame/heat is medium low.

No peeking!

Now as that cooks, take out another pan and pour in the heavy cream

Let it reduce to half the original quantity.

In about 20 minutes, the peppers should be soft. Put the mixture in a blender. Add salt and pepper.

I was REALLY in a hurry, so I took a shortcut. I added the cream in and just gave everything a whiz until I had a smooth creamy mixture. But the REAL way to do it would be to puree the peppers, then put them back in the sauce pan, allow the mixture to reduce and then add the reduced heavy cream little by little until you're happy)

But being the disorganized person I am, I had 20 people waiting for lunch and NO time. 

Blend away! And we're done!!!

I served this with the crumb fried mushrooms, but this tastes great with just about anything!


Usha said...

Wow, loved this dip,very unique and creative, bet it tasted awesome...

Deepthi Shankar said...

simply delicious

Sagari said...

very nice step by step pics raj , those mushrooms look wonderfulllll

Sagari said...

Forgot to ask ,can I have your email id plz

Sunshinemom said...

That sounds like heaven!! Am I glad you commented at Aran's! I hopped over from there:)

layeah said...

This dip looks positively evil. im'na try it the day i lose about twenty pounds

Jayashree said...

Love the colour of the dip and it looks delicious.

AnuSriram said...

That looks DELICIOUS... Nice step by step instructions and gr8 photography!

raj said...

thanks everyone!
yes, it DOES taste a little like heaven!
but as to the color, if i'd had more time and done it right, i really would have had a sauce *rouge* instead of something between orange and pink!

Unknown said...

Frist time here.. ur blog is really innovative & nice.. nice step by step pics..

Breadpitt said...

i saw ur question on cannele vanilla blog. the way shes doing is call inverted puff, which is the fat cover the dough, rather then normal dough wrap the fat. the texture are more crunchy , but have to be quick b4 the butter soften or its hard to handle later, hope this helps

Purva Desai said...

First time to this delicious blog, this dip looks lip smacking and I too love more of peppers in any dish...
Thanks for sharing will try this dip soon..

Enjoy the festivities by participating in Christmas Feast Event.

Sushma Sindhu said...


Must be yummy!
I loved this blog and I do visit it often from now.
keep the work going..

Do visit 'my dreams' blog and comment..


Srikitchen said...

looks delicious!
first time to ur blog and it is too good!
do visit my blog when u find time and join in the savory event going in my blog!
Wish u a very happy new year!

ARUNA said...

wow this is soo much in detail......i loved it!