Olive and Sherry Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 1.8 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.