Description

This Bright Yellow Pepper Emulsion (Canary Sauce) is a vibrant, zesty, and sweet sauce, perfect for brightening up quick, healthy, and family-friendly weeknight dinners.

Ingredients

Scale

3 large yellow bell peppers
2–3 garlic cloves
0.5 cup (120 ml) extra virgin olive oil
2 tbsp (30 ml) white wine vinegar or lemon juice
to taste salt and black pepper
1–4 tbsp (15–60 ml) water, optional

Instructions

Prep the Peppers: Wash and deseed the yellow bell peppers, then cut them into large pieces. Lightly oil them with a drizzle of olive oil and season with a pinch of salt and pepper.
Roast for Flavor: Arrange the prepped peppers on a baking sheet. Roast them at 400(degree)F (200(degree)C) until softened and slightly charred.
Cool and Peel: Let the roasted peppers cool for about 10 minutes. For a silkier sauce, peel off any loose skin after cooling (optional).
Blend Until Smooth: Combine the cooled roasted peppers, fresh garlic, vinegar or lemon juice, salt, and pepper in a blender. Blend on high until the mixture is very smooth.
Emulsify the Oil: With the blender running on low, slowly drizzle in the olive oil in a steady stream until the emulsion is creamy and thick. If too thick, add water, 1 tbsp at a time, until desired pourable consistency is reached.

Notes

If the sauce separates, re-blend on high, slowly adding a bit more oil or a splash of ice-cold water to help it re-emulsify. The peppers can be roasted a day ahead to make the sauce quicker for busy weeknights.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Sauce
Method: Blending
Cuisine: General

Nutrition

Serving Size: 0.25 cup (60 ml)
Calories: 140 calories
Sugar: 3 g
Sodium: 80 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg

Keywords: canary sauce, yellow pepper, emulsion, roasted, quick, healthy, family-friendly, weeknight, vibrant, zesty