Roasted Red Pepper Sauce (vegan)
Makes about 500ml

Ingredients

• vegetable oil
• 2 shallots
• 1 garlic clove
• splash of white wine
• 6 red peppers, roasted, skinned, de-seeded and chopped
• 200ml/7fl oz vegetable stock
• sprig of fresh tarragon
• splash of white wine vinegar

Method

1. Heat some oil in a large pan and fry the shallots and garlic for five minutes until softened. Add the wine and reduce by half.
2. Add the red peppers and cook for five minutes
3. Add the stock and tarragon and bring to the boil. Cook for five minutes, cool slightly, then pour into a food processor and blend until smooth.
4. Add a splash of vinegar to cut the sweet sauce.

From Geoff

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