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“"Laurent Godbout, chef of Chez L'Epicier in Old Montreal, demonstrated this thick, succulent sauce for a Chicago audience to serve with a salad of Quebec snow crab. The sauce could be used with plain canned crab or other seafood." (Julian Armstrong, Montreal Gazette)”

Ingredients Nutrition

  • 1 tablespoon unsalted butter
  • 14 cup sliced onion
  • 14 cup white wine
  • 1 red bell pepper, cut into large pieces (the large pieces retain their red color)
  • salt & freshly ground black pepper
  • 2 tablespoons cold water
  • 12 tablespoon powdered gelatin (half a 7 g packet)
  • 3 ounces whipping cream (e.g. 35% or heavy)
  • 1 pinch espelette red pepper seasoning or 1 pinch cayenne or 1 pinch paprika (some red spice!)


  1. Using a medium sized, heavy saucepan over medium heat, melt butter and sauté onions until they soften.
  2. Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.
  3. Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.
  4. Pour mixture into a blender and purée, then strain through a sieve.
  5. Season with salt and pepper to taste.
  6. In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.
  7. Stir into red pepper mixture.
  8. Whip cream just until peaks form; do not whip until stiff.
  9. Fold cream into the red pepper mixture and chill, covered, in the refrigerator.
  10. Serve topped with crab or seafood salad.

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