Make red bell pepper coulis as a smooth sauce or garnish for plating. Use roasted peppers and suitable vegetable trimmings to create a versatile finishing purée.
Place the pepper in a small saucepan, barely it with water and add a pinch of salt. Bring to a boil and when the vegetables are very cooked, turn off the heat, strain the solids but reserve the liquid.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Taste as you build this dish and adjust the seasoning at each stage — that habit alone will improve almost anything you cook. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
