How to Prepare Restaurant Quality Black Olive Sauce
With dozens of varieties, olives are indigenous to the Mediterranean and have been revered by man for millennia. Green olives are picked prior to ripening and black ones after ripening.
Nicoise olives hail from the Provence region of France but are grown in other countries. They are cured in brine, packed in olive oil and have a mellower flavor than their green counterparts.
Best Served With:
Roast Lamb
Beef
Black Olive Sauce Recipe
Servings: 4 servings
Ingredients
- 4 shallots minced
- 4 cloves garlic minced
- 1 tablespoon whole black peppercorns
- 1 stick butter divided
- 2 cups Madeira wine
- 2 cups red wine
- 1 teaspoon fresh rosemary chopped
- 1 tomato diced
- 1 cup demi glace
- ½ cup Nicoise olives pitted & divided
- salt and freshly ground black pepper to taste
Instructions
- In a medium sized saucepan over medium high heat, sauté the shallots, garlic, and peppercorns in 1 tablespoon of the butter until the shallots are translucent.
- Add the Madeira, red wine, rosemary, and tomato and reduce by two-thirds.
- Whisk in the demi-glace until completely incorporated. Whisk in the remaining butter a little bit at a time. This will add richness as well as thicken the sauce.
- Strain through a fine sieve and transfer sauce to a blender.
- Add half the black olives and puree until smooth.
- Return the sauce to the pan, add salt and pepper if necessary.
- Roughly chop the remaining olives and add them to the sauce.
- If the sauce is too thin, reduce until the sauce is thick enough to coat the back of a spoon.
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best. The links below are affiliate links.Savory Choice's Demi Glace
More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
What MTG says, "Our Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Demi-Glace Gold is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily. Our low-heat cooking techniques and 30-hour reduction process give the demi-glace a beautiful shine, flavor, and texture, which make finished sauces that are glossy to the eye and decided in taste."
Buy Demi-Glace Gold at Amazon
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