Roasted Red Pepper Cream

2010 Nov/Dec

Serve this sauce with grilled fish, chicken, pork, veal, pasta or shellfish. You can also put it into a large saucepan with a lid, place it over high heat, and when the sauce boils, add three pounds of cleaned mussels. Cover tightly and “steam” the mussels for about five minutes, or until the shells have opened. Serve the mussels with salad and a baguette and call it Friday dinner for two.


  • 4 c. whipping cream
  • 4 T. Gloria Spread*
  • salt to taste


Bring the cream to a boil in a large pot over high heat. Reduce it by half. Remove it from the heat, stir in the Gloria Spread, add the salt and serve. Makes 2 cups.

(*Gloria Spread is a vegetable spread made with only good things, mostly roasted red peppers. Find it in grocery stores and Italian markets. Use it as a sandwich spread instead of mayonnaise, or whisk it with equal parts of olive oil and white balsamic vinegar for a delicious dressing.)