This sauce goes really well with pork. It has a nice touch of saltiness from the olives, and the tomatoes add complexity to the flavor. Create a double batch, as this sauce won’t last long.
Servings 4
Ingredients
- 0.5 cup pimiento olives (green olives with a bit of red paprika where the pit usually is)
- 5 sundried tomatoes
- 1 banana shallots (or twice as many regular)
- 1 tbsp thick, concentrated beef stock
- 1 tbsp butter
- 1 tbsp vegetable oil
- 2 cups cooking cream
- 1 pinch sugar
Instructions
- Chop the shallots finely, and fry them on medium heat in the butter and vegetable oil.
- Add finely chopped sundried tomatoes and olives, and fry them for a minute or two.
- Now add the beef stock and the cream, and let it simmer for 5 minutes.
- Pour it all into a blender, and mix it to a smooth sauce. Pour it back into the pan, and add a pinch or two of sugar.