Portuguese Sauce - Emeril

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onions
1 tablespoon	15ml	Minced garlic
3		Italian plum tomatoes - finely chopped
1/3 cup	78ml	Pitted and halved black olives
		(such as Provencal - Greek or Italian)
1/3 cup	78ml	Halved pimiento-stuffed green olives
2 teaspoons	10ml	Finely-minced anchovy fillets
		(or 2 tsp anchovy paste)
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped basil
1 teaspoon	5ml	Chopped oregano
1 teaspoon	5ml	Salt
		Freshly-ground black pepper
1		Chilled unsalted butter - cut in 8 pieces

Recipe Instructions

Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, black and green olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.

Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

Yields 1 1/3 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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