Whip up a delicious dipping sauce - great with scampi and tempura as well as sashimi and cold meats
1. Oil the peppers very lightly and grill them (under a very hot grill or in a hot oven), until the skins are blistered and blackened. Plunge the charred peppers into a bowl of iced water to cool them quickly, then remove and peel off the skins. Halve the peppers, remove the core, pith and seeds, then dice the flesh.
2. Gently heat the groundnut oil in a heavy-based saucepan. Add the onions and sweat for 5 minutes, stirring with a wooden spoon. Add the peppers and sweat, stirring for another 5 minutes. Add the sugar and cook until the vegetables are lightly caramelised, stirring all the time.
3. Pour in the wine vinegar, stirring to deglaze the pan and let bubble over a medium heat until the liquid has reduced by two-thirds. Add the stock and cook until the sauce is reduced and lightly coats the back of a spoon. Season with salt and pepper to taste.
4.Serve this sauce tepid or cold. Stored in an airtight jar in the fridge, it will keep well for 2 weeks.
© Michel Roux from Michel Roux Sauces, Quadrille, 2009
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