PISSALADIERE SAUCE

Yield
20 portions
Ingredients: Measure:
Spanish onion, sliced, caramelized
3-1/2 cups
Kalamata olives, pureed
1 cup
Kalamata brine
1 tbsp
6 cups
Anchovy paste
1 tbsp
Extra virgin olive oil
1 tbsp
Black pepper
1 tsp

Directions

  1. Place a medium-size saucepan over a medium flame.

  2. Add the caramelized onions, kalamata olive paste, and kalamata olive brine. Cook for 2 minutes.

  3. Add pizza sauce and anchovy paste. Simmer for 5 minutes.

  4. Finish with olive oil and black pepper.

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