In a 10-inch skillet melt 3 tablespoons of butter. Saute the pepper, onion, garlic and thyme until the onion is translucent, about 10 minutes. Deglaze with the wine and cook until 3 tablespoons liquid remain. Pour in the cream and bring to a boil.

Scrape the contents of the skillet into a blender and puree until smooth. Strain, return to a clean pan and reheat. Whisk in the remaining 2 tablespoons of butter and the lemon juice and season to taste with salt and pepper.

This recipe yields ?? servings.

Comments: This is a fresh and sweet pepper sauce perfect for lighter dishes like fish, shrimp and especially crabcakes.