Roasted Red Pepper Sauce

Ingredients

slurry, made with 2 Tbsp. water and 2 Tbsp. cornstarch
1½ tsp. Roasted Southwestern Vegetable Base
pinch thyme
2 Tbsp. Chopped Shallots in Oil
½ tsp. Roasted Garlic Base
¾ tsp. Roasted Onion Base
1 Tbsp. salad oil
4 each, red peppers
2 Tbsp. cornstarch
4 oz. sweet butter
salt and pepper
1 quart prepared Chicken Base of your choice

Instructions

(yields approximately 1¾ quarts)

Brush the peppers with the oil. Roast over an open flame or under a broiler until the skin chars and begins to blister. Place in a covered container for 20-30 minutes. Peel and seed peppers. Puree in a blender until smooth. Add the remaining ingredients, reserving the butter and salt for later use. Bring to a boil, reduce the heat and simmer for 5-10 minutes. Remove from the heat and whisk in the butter, a piece at a time. Adjust the seasoning with salt. For roasted red pepper soup, add 1 cup of heavy cream to the above recipe.