Olive Sauce Recipe
Ingredients
| Olives | 2 Dozen | |
| Onion slice | 1 (Salad oil- 2 tablespoons) | |
| Lemon | 1 (Salad oil- 2 tablespoons) | |
| Flour | 2 Tablespoon (Salad oil- 2 tablespoons) | |
| Stock | 1 Pint (Salad oil- 2 tablespoons) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
GETTING READY
1.Start by paring the olives from the stones, round and round as though paring an apple, leaving the pulp in a single strip. If this is done carefully, the olives will coil back into shape
MAKING
2.In an earthenware bowl, place the olives and cover with hot water
3.Let it stand for 30 minutes, this is done to draw out the brine
4.In a frying pan, place oil and add the onion, when the onion turns brown add flour
5.Keep stirring until smooth
6.Cook for 2 minutes, add the stock, and regulate the heat so that the sauce will simmer gently
7.Place them in the sauce, add the seasoning and the juice of the lemon and simmer for 20 minutes
8.Make sure to skim carefully
SERVING
9.Serve with roast lamb
1.Start by paring the olives from the stones, round and round as though paring an apple, leaving the pulp in a single strip. If this is done carefully, the olives will coil back into shape
MAKING
2.In an earthenware bowl, place the olives and cover with hot water
3.Let it stand for 30 minutes, this is done to draw out the brine
4.In a frying pan, place oil and add the onion, when the onion turns brown add flour
5.Keep stirring until smooth
6.Cook for 2 minutes, add the stock, and regulate the heat so that the sauce will simmer gently
7.Place them in the sauce, add the seasoning and the juice of the lemon and simmer for 20 minutes
8.Make sure to skim carefully
SERVING
9.Serve with roast lamb
Chef
