Roasted Yellow Pepper Sauce

• 2 yellow peppers, approximately 1/2 pound each or slightly less
• 1 1/2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1 tablespoon finely minced garlic
• 1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 1 tablespoon flour
• 1/2 teaspoon vinegar, preferably balsamic or malt vinegar
• Salt to taste if desired
• Freshly ground pepper to taste

1. Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree.
2. Cut the peppers into cubes and set aside.
3. Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine.
4. Bring to a boil and cook down by half.
5. Add the cream and bring to a boil.
6. Cook, stirring often with a wire whisk, about 10 minutes.
7. Blend the flour with the remaining 1/2 tablespoon butter.
8. Add to the sauce, stirring with a whisk.
9. Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender.
10. Blend as thoroughly as possible.
11. Scrape the puree into the sauce and cook about 5 minutes, stirring often.
12. Add the vine-gar, salt and pepper.
13. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

yellow peppers, butter, shallots, garlic, rosemary, white wine, heavy cream, flour, vinegar, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2393 (may not work)