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Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette recipe image
This Roasted Red Pepper Vinaigrette offers a beautiful balance of smoky sweetness and bright acidity, making it an incredibly versatile addition to your kitchen. The deep red color comes from charred peppers that are peeled and blended into a silky smooth puree. Infused with savory notes from simmered shallots, garlic, and a herb sachet containing basil, bay leaf, and oregano, this sauce has complex layers of flavor. The addition of defatted chicken stock and a touch of honey rounds out the taste, while olive oil adds richness. It serves as an excellent salad dressing, a marinade for chicken or fish, or a flavorful spread for sandwiches and crostini. Store it in the refrigerator for up to a week for optimal freshness.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 337.3
Description
This Roasted Red Pepper Vinaigrette offers a beautiful balance of smoky sweetness and bright acidity, making it an incredibly versatile addition to your kitchen. The deep red color comes from charred peppers that are peeled and blended into a silky smooth puree. Infused with savory notes from simmered shallots, garlic, and a herb sachet containing basil, bay leaf, and oregano, this sauce has complex layers of flavor. The addition of defatted chicken stock and a touch of honey rounds out the taste, while olive oil adds richness. It serves as an excellent salad dressing, a marinade for chicken or fish, or a flavorful spread for sandwiches and crostini. Store it in the refrigerator for up to a week for optimal freshness.
Directions
  1. 1
    Preheat the broiler to high.
  2. 2
    Place red peppers on a baking sheet and broil, turning frequently, until charred on all sides.
  3. 3
    Transfer charred peppers to a bowl, cover tightly with plastic wrap or a lid, and let stand for 30 minutes to steam and cool.
  4. 4
    Peel off the blackened skin, remove stems and seeds, and roughly chop the roasted peppers.
  5. 5
    In a saucepan, heat 1 teaspoon of olive oil over medium heat. Add minced shallots and chopped garlic, sweating them gently until soft but not browned.
  6. 6
    Add the chopped roasted peppers and defatted chicken stock to the saucepan.
  7. 7
    Place basil leaves, bay leaf, and oregano sprig into a piece of cheesecloth, tie securely to form a sachet bag, and add to the pan.
  8. 8
    Bring to a simmer and cook for 45 minutes, allowing flavors to meld.
  9. 9
    Remove the sachet bag and discard. Transfer the pepper mixture to a food processor or blender.
  10. 10
    Puree until completely smooth.
  11. 11
    Strain the puree through a fine-mesh sieve into a clean bowl to ensure a silky texture.
  12. 12
    Allow the strained mixture to cool to room temperature.
  13. 13
    Transfer the cooled puree to a blender. Add balsamic vinegar, honey, remaining 1/4 cup olive oil, salt, and pepper.
  14. 14
    Blend on high speed until the vinaigrette is emulsified and smooth.
  15. 15
    Refrigerate until ready to use. Stir before serving if separation occurs.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 337.3kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 4.3g22%
Cholesterol 53.4mg18%
Sodium 75.2mg4%
Total Carbohydrate 11.1g4%
Dietary Fiber 2.5g10%
Sugars 7.3g
Protein 17.3g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roasted red pepper, vinaigrette, sauce, dressing, marinade, mediterranean, gluten free, smoky, olive oil, chicken stock, herb sachet, blended, broiled peppers, versatile
Read it online: https://www.chefs-mate.com/recipe/roasted-red-pepper-vinaigrette/