Rainbow Bell Pepper Sauce

Rainbow Bell Pepper Sauce


3 bell peppers, one yellow, one orange and one red
4-5 anchovies, drained and mashed
1 egg yolk, room temperature
1 tbs Dijon mustard
2 cloves garlic, chopped
1 tbs red wine vinegar
1/2 cup extra virgin olive oil
5 dashes Tabasco sauce
kosher salt and black pepper to taste

This recipe uses red, yellow and orange bell peppers all of which have a slightly different sweetness. The peppers are roasted which gives them a slightly smoky flavor. This sauce is wonderful draped over fish or chicken.

  • To roast the peppers, char them over a gas flame or under a broiler, turning until the skin is blistered on all sides.
  • Place the charred peppers in a zip lock bag and seal. Let stand for about 5 minutes. This will enable you to remove the skin easily.
  • Chop the peppers into small pieces and place them in a food processor, along with the egg yolk, mustard, red wine vinegar, anchovies and Tabasco.
  • Season with salt and pepper, the process until smooth.
  • With food processor running, slowly drizzle in the olive oil until a thick emulsion forms.
  • Taste and adjust seasoning if desired.




30 min


10 min


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