Roasted Red Pepper Coulis

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  • 1 cup roasted red peppers
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1/2 tsp. balsamic vinegar (optional)


In food processor, pulse roasted red peppers, heavy cream and Parmesan cheese until smooth.  Transfer to a heavy bottom sauce pan, stir in salt, pepper and vinegar (if desired) and simmer for about 5 minutes.  Serve chilled.


Approximately 1 3/4 cups

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