Yellow Pepper And Ginger Emulsion

Recipe By : Chef Kevin Takei

Amount          Ingredient
2 Oz                 Ginger -- Sliced
1 Head            Garlic -- Cut In Half
2 Ea                 Leeks -- White Part, Chopped
24 Oz              Sherry -- Dry Sack
64 Oz              Chicken Stock
4 Ea                Yellow Pepper -- Charred And Peeled
5 Ea                Yellow Pepper -- Steamed 8 Min., Peel
2 Oz                Soy Sauce
12 Oz              Butter
Dash               White Pepper -- To Taste

Method

1. sweat ginger, garlic, and leek in clarified butter for 5 minutes.
2. add sherry and reduce to sec
3. add chicken stock and reduce by half, strain pushing all the liquid from the aromatics
4. puree with the charred and steamed peppers until smooth, add soy and white pepper.
5. blend butter in with a hand blender until frothy.
6. sauce immediately.

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