Recipe: Sauce Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

SAUCES
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


269. Accent a Burgundy Sauce with ripe olive slices. Serve with a beef or pork roast.

270. CURRY SAUCE

3 tablespoons butter or margarine
1 teaspoon curry powder
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash ground black pepper
1 cup milk
1/2 cup pitted California ripe olives, cut in wedges

In saucepan, melt butter or margarine over low heat. Stir in curry; cook 1 to 2 minutes. Blend in flour, salt, and pepper. Add milk and olives all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles. Serve hot. Makes about 1 1/3 cups sauce.

271. Improve a Provencale Sauce with chopped ripe olives.

272. MUSTARD SAUCE

2 beaten egg yolks
1 tablespoon sugar
3 tablespoons prepared mustard
2 tablespoons vinegar
1 tablespoon water
1 tablespoon prepared horseradish
1 tablespoon butter or margarine
1/2 teaspoon salt
1/2 cup heavy (whipping) cream, whipped
1/2 cup pitted California ripe olives, sliced

In top of double boiler, combine egg yolks, sugar, mustard, vinegar, water, horseradish, butter or margarine, and salt; mix well. Place over boiling water; cook and stir till thickens, about 2 minutes. Remove from heat. Stir till sauce is smooth; cool. Fold in whipped cream and olives. Chill. Makes about 1 1/3 cups.

273. Slice pitted ripe olives into your favorite Barbecue Sauce.

274. TARTAR SAUCE

1 cup mayonnaise or salad dressing
1/2 cup pitted California ripe olives, chopped
3 tablespoons finely chopped dill pickle
1 tablespoon snipped parsley
2 teaspoons chopped canned pimiento
1 teaspoon grated onion

Combine mayonnaise, olives, dill pickle, parsley, pimiento, and onion. Chill. Makes about 1 1/3 cups.

275. Simmer small pitted ripe olives in a spicy-hot Tomato Sauce. Serve with slices of beef.

276. BEARNAISE SAUCE

3 tablespoons tarragon vinegar
1 teaspoon finely chopped green onion
4 black peppercorns, crushed
1 tablespoon cold water
4 egg yolks
1/2 cup butter, softened
1 teaspoon snipped fresh tarragon (or 1/4 teaspoon dried tarragon, crushed)
1/2 cup pitted California ripe olives, sliced

In saucepan, blend together vinegar, onion, and peppercorns. Simmer till liquid is reduced to half. Strain; add the 1 tablespoon cold water.

In top of double boiler beat egg yolks (not over water). Slowly add vinegar mixture. Add a few tablespoons butter to yolk mixture. Place over hot, not boiling, water; cook and stir till butter melts and sauce starts to thicken. Slowly add remaining butter, stirring till sauce resembles thick cream. Remove from heat. Salt to taste; add olives and tarragon. Makes about 1 1/3 cups sauce.

277. Stir ripe olive wedges into a Mornay Sauce.

278. Combine Hollandaise Sauce with a few ripe oiive wedges. Serve over fish.

279. Add interest to packaged or canned sauces with slices of ripe olives.

280. Toss ripe olive wedges into canned or home- made gravies for vitality.

281. Add olives to Seafood Cocktail Sauce.

282. Mix ripe olive wedges into a fruited sauce for ham or pork roast.

283. Add interest to a sweet-sour sauce with ripe olive wedges. It's delicious with chicken.