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+ servings

Black Olive Sauce Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sauces
Cuisine: French
Servings: 4 servings



  • 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.