2 red bell pepper, chopped
2 tbsp butter
2 tbsp flour
1 teaspoon balsamic vinegar
2 cup chicken stock or if serving with pork substitute with as much pan drippings as you can.
1 tbsp lemon juice , to taste
In a blender or processor add bell peppers and chicken stock.
In a sauce pan melt butter, then slowly incorporate flour stirring constantly. when this combination is smooth and without lumps, incorporate the juice 1/2 cup at a time once again stirring fairly constantly as the sauce thickens.
Add balsamic vinegar, salt and pepper to taste.
By all means add whatever pan drippings might be available from the accompanying dish.
