Black Olive and Pecan Cream Sauce

A robustly flavoured chunky sauce from Michael Allemeier - delicious with pasta or poultry
Black Olive and Pecan Cream Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 1 tbsp butter
  • 2 shallots, chopped
  • 1 clove garlic, crushed
  • 1 tbsp thyme
  • 150 g black olives, pitted
  • 12 shelled pecans, halved
  • 150 ml single cream
  • salt, and freshly ground black pepper

Method

1. Melt the butter in a heavy-based frying pan over medium-low heat. Add the shallots, garlic and thyme, and gently fry for a few minutes until the shallots are soft and just beginning to caramelise.

2. Add the olives, pecans and cream. Simmer for a few minutes. Season to taste, bearing in mind the saltiness of the olives.

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