1 half red bell pepper, seeds and stems removed, finely chopped
3 cloves garlic, finely chopped
1 tablespoon parsley stems, finely chopped
3 sprigs fresh thyme
1 teaspoon whole black peppercorns
2-3 whole Chile Dírbol
1/4 cup Champagne (white wine) vinegar
2 tablespoons white wine
2 tablespoons Tabasco sauce, or to taste
1/2 cup heavy cream (optional)
6 tablespoons unsalted butter, cut into 1 inch squares
Lemon juice to taste
Salt to taste
How to Make It
Heat oil in heavy bottom sauce pan over medium heat. Add shallots, celery, bell pepper, and garlic.
Sauté for 2 minutes, until soft; do not brown. Add parsley, thyme, peppercorns and chilies. Sauté 1 minute, then deglaze with vinegar and white wine. Reduce liquid to sec (almost dry). Add Tabasco and heavy cream. Bring to a boil and cook about two minutes until cream is thick. Remove sauce from heat and whisk in butter one piece at a time into sauce. Strain through fine sieve. Season with lemon juice and salt. Keep warm until ready to use.
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