Olive and Sherry Sauce

6 servings

30 minutes

This sauce goes well with meat and poached eggs.

Energy value per serving

• Calories: 107.8
• Proteins: 0.9g
• Fats: 7g
• Carbohydrates: 7.4g

Ingredients

• Sunflower oil: 2 tbsp
• Onion: 1 pc
• Wheat flour: 1 tbsp
• Tomato paste: 1 tbsp
• Port: 5 tbsp
• Olive: 50 g
• Bouillon cube: 1 pc
• Salt: to taste

Cooking steps

1. Heat sunflower oil in a small saucepan. Add finely chopped onion and cook on 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 tomato paste and gradually pour in 450 ml of water. Then add sherry and pitted, thinly sliced olives.

   Required ingredients:

   • Sunflower oil: 2 tablespoons
   • Onion: 1 piece
   • Wheat flour: 1 tablespoon
   • Tomato paste: 1 tablespoon
   • Port: 5 tablespoon
   • Olive: 50 g

2. Cook on low heat, just below boiling, for another 5 minutes. Then crumble the broth cube and, after it dissolves, add salt if needed. Remember that olives are also salty.

   Required ingredients:

   • Bouillon cube: 1 piece
   • Salt:  to taste

3. Serve in a warmed sauce boat.