Black olive and anchovy sauce - Catering - Elle & Vire Professionnel
Black olive and anchovy sauce recipe for grilled fish and vegetables from Executive Chef Sébastien Faré. Perfect for catering. Ingredients: cooking cream, anchovies, black olive tapenade, Espelette...
Ingredients
- 250 g Cooking cream sour taste
- 20 g anchovies
- 40 g black olive tapenade
- 1 pinch Espelette pepper
- 5 g white balsamic vinegar
- SQ salt and pepper
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