Olive and Sherry Sauce
Sauces and Marinades • Author's
Description
Instead of a bouillon cube, you can use half a teaspoon of meat extract or strong meat broth—replace half of the water with it.
Ingredients
- Safflower Oil 2 tablespoons
- Onion 1 piece
- Wheat Flour 1 tablespoon
- Passata Tomato Sauce 1 tablespoon
- Port Wine 5 tablespoons
- Olives stuffed with lemon 0 oz
- Bouillon cube 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Heat the sunflower oil in a small saucepan. Add finely chopped onion and cook over low heat, stirring, for about 7 minutes, until the onion turns a copper color. Stir in the flour and cook, stirring, for another 2 minutes. Add the tomato paste and gradually pour in 450 ml of water. Then add the sherry and the pitted, thinly sliced olives.
Step 2
Simmer over low heat, just below boiling, for another 5 minutes. Then crumble the bouillon cube and, once it dissolves, add salt if needed. Remember that olives are also salty.
Step 3
Serve in a warmed sauceboat.
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