PISSALADIERE SAUCE
Yield Portion Size
20 portions
()
| 3-1/2 cups |
Spanish onion, sliced, caramelized
|
| 1 cup |
Kalamata olives, pureed
|
| 1 tbsp |
Kalamata brine
|
| 6 cups | |
| 1 tbsp |
Anchovy paste
|
| 1 tbsp |
Extra virgin olive oil
|
| 1 tsp |
Black pepper
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 6 mg | 1% |
| Carbohydrate | 9 g | 3% |
| Cholesterol | 3 mg | 1% |
| Total Fat | 4 g | 6% |
| Iron | 1 mg | 5% |
| Potassium | 41 mg | 0% |
| Calories | 62 kcal | 3% |
| Sodium | 467 mg | 19% |
| Protein | 2 g | 3% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 0 g | 1% |
| Sugars | 5 g | 0% |
| Dietary Fiber | 2 g | 6% |
| Vitamin C | 7 mg | 12% |
| Vitamin A | 241 iu | 5% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add the caramelized onions, kalamata olive paste, and kalamata olive brine. Cook for 2 minutes.
-
Step 3
Add pizza sauce and anchovy paste. Simmer for 5 minutes.
-
Step 4
Finish with olive oil and black pepper.
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