Olive and Sherry Sauce
6 servings
30 minutes
This sauce goes well with meat and poached eggs.
Calories107.8kcal
Proteins0.9grams
Fats7grams
Carbohydrates7.4grams
Sunflower oil
2
tbsp
Onion
1
pc
Wheat flour
1
tbsp
Tomato paste
1
tbsp
Port wine
5
tbsp
Green olives
50
g
Stock cube
1
pc
Salt
to taste
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.
- Sunflower oil: 2 tablespoons
- Onion: 1 piece
- Wheat flour: 1 tablespoon
- Tomato paste: 1 tablespoon
- Port wine: 5 tablespoon
- Green olives: 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.
- Stock cube: 1 piece
- Salt: to taste
3
Serve in a warmed sauce boat.
