The best part about this sauce is that you can make it ahead of time and store it in your fridge.....then break it out again when your ready to top that piece of fish or chicken with a sauce that will literally make you lick your plate.
2 red bell peppers
2 tablespoons olive oil
1 shallot, chopped
3 garlic cloves, chopped
3 tablespoons white wine
6 tablespoons chicken stock
2 tablespoons of freshly grated Italian cheese (I used a trio mix of Parmesan, Asiago and Romano)
1 tablespoon of whipped butter (which is less fat than regular butter) or butter substitute
The juice of 1/2 lemon
Salt and pepper to taste
Preheat oven to 400 degrees. Place whole bell peppers on a baking sheet and roast in the oven for about 40 minutes (turning halfway through). The skin should be shriveled and darkened in spots. Like the below:
Remove the stems and seeds and cut into strips. You will have some beautiful roasted red peppers! If you aren't looking to make a sauce, you can just stop here and store your peppers with some olive oil in a jar and enjoy over salads or to put out with meat and cheese for antipasti appetizer.
Store in an airtight container in the good ole fridge. I guarantee it wont last long :)