Olive and Orange Sauce

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)

Instructions

1. 1Remove stones from the olives, leaving the meat in one piece.
2. 2Cover the olives with boiling water and cook for 5 minutes. Drain the olives.
3. 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).
4. 4Gradually add the brown stock to the roux, stirring constantly to avoid lumps. Simmer for 10 minutes, stirring occasionally.
5. 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).