Olive and Orange Sauce
A savory and citrusy sauce featuring olives and orange, perfect for enhancing meat or vegetable dishes.
Ingredients
- 10 olives Green Olives, pitted (Ensure olives are pitted.)
- 1 cup Water (For blanching olives)
- 0.25 cup Butter (Unsalted butter)
- 0.25 cup All-Purpose Flour (For thickening the sauce)
- 1.33 cups Brown Stock (Homemade or store-bought)
- 0.5 teaspoon Salt (To taste)
- 0.0625 teaspoon Cayenne Pepper (Pinch of cayenne pepper)
- 0.5 cup Orange Juice (Freshly squeezed from 2 oranges)
- 2 tablespoons Sherry Wine (Dry sherry recommended)
- 1 orange Orange Rind (Cut into fancy shapes)
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Instructions
- 1Remove stones from the olives, leaving the meat in one piece.
- 2Cover the olives with boiling water and cook for 5 minutes. Drain the olives.
- 3In a saucepan, brown the butter over medium heat (about 3 minutes). Add the flour, salt, and cayenne pepper. Stir continuously until well browned (about 2 minutes).
- 4Gradually add the brown stock to the roux, stirring constantly to avoid lumps. Simmer for 10 minutes, stirring occasionally.
- 5Just before serving, add the orange juice, sherry wine, blanched olives, and pieces of orange rind to the sauce. Heat through gently (about 2 minutes).
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