Yellow Pepper Coulis, Red Bell Pepper Juice and Basil Oil
We eat with our eyes
Food tastes better when pretty
The sauce helps the look
Salmon with Red Wine Sauce, Herb Oil, Parsley Juice and Olive Sauce 
Duck Crépinette with Duck Jus, Orange Syrup and Tarragon Oil 
Strawberries Five Ways
Sauce heightens flavors
Some cook for several hours
For the awesome taste
These three elements
Don’t take a long time to cook
To make a great sauce
This sauce is simple
Bell peppers cooked in two ways
With some basil oil
Coulis, juice and oil
Combine to create the sauce
See the video
The sauce is vegan
But gussies up anything
Even salami
Static cured meat. Salami that’s come alive.
Basil Oil
Blanch some basil leaves
In boiling, salted water
For fifteen seconds
Shock in ice water
Dry, chop, blend with neutral oil
For three good minutes
Place oil in a jar
Put in the fridge overnight
Strain through some cheesecloth
Yellow Bell Pepper Coulis
Halve and core peppers
Coat with oil and place on pan
Roast at a high temp
When the skins look black,
Place in a bowl and cover
Peel when they are cool.
Remove the skins, seeds
Puree in food processor
Strain for fine coulis
Red Bell Pepper Juice
Seed and chop peppers
Juice, skim and slowly reduce
To the taste you like
Assembly
Dot plate with puree
Drag a spoon through coulis
Straight or with a curve
Spoon some juice on plate
Drizzle some oil on the juice
Serve it very fast
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