For a smoky depth of flavor, roast the red bell peppers before chopping and sautéing. A pinch of red pepper flakes can add a touch of heat to the coulis. If you don't have sour cream, crème fraîche or heavy cream can be substituted. For a vegan option, use a plant-based sour cream alternative. The coulis can be made ahead of time and stored in the refrigerator for up to 3 days.
Red Bell Pepper Coulis
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS100
Transform simple red bell peppers into a luscious, velvety coulis. This vibrant sauce adds a touch of elegance to grilled chicken, pan-seared fish, or even roasted vegetables. Its subtle sweetness and creamy texture will elevate your dishes to new heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol13 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium22 mg
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Sugar4 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium skillet, heat the olive oil over medium heat. (2 minutes)
02 Step
Recipe View Add the chopped red bell peppers and shallots to the skillet. Sauté, stirring occasionally, until the vegetables are softened and slightly caramelized. (8-10 minutes)
03 Step
Recipe View Pour in the white wine and chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Allow the sauce to gently simmer until it has reduced by about half, concentrating the flavors. (10-15 minutes)
04 Step
Recipe View Remove the skillet from the heat. Stir in the sour cream until it is fully incorporated and the sauce is smooth.
05 Step
Recipe View Carefully transfer the mixture to a blender. Puree until completely smooth and velvety. Be cautious when blending hot liquids; start on low speed and vent the blender lid.
06 Step
Recipe View Taste and adjust seasoning as needed. If the coulis is too thick, add a tablespoon of chicken broth or water at a time until you reach your desired consistency.
07 Step
Recipe View If not serving immediately, store the coulis in an airtight container in the refrigerator. Reheat gently over low heat before serving.
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Please Rate
Chad Marquardt
May 22, 2025This coulis is amazing! I put it on everything now - chicken, fish, even eggs!
Kolby Macejkovic
Dec 13, 2024I roasted the peppers first and it added so much flavor. Highly recommend!
Mitchell Schamberger
Jul 18, 2024I added a little bit of garlic when sauteing the shallots and it was delicious!
Davin Goyette
May 26, 2024So easy to make, and it tastes like something you'd get in a fancy restaurant.