Saturday, October 1, 2011
So, we tried to recreate it for our grilled tofu "steaks." The result was pretty close. This is a somewhat acidic sauce (but in a good way, as it helps take a somewhat bland piece of protein to a more interesting place. This is not a creamy sauce in the usual sense of what we typically think of as a sauce. It is more a collection of mildly pickled items blended in oil and wine.
We started with 2 Tablespoons of olive oil and 1 Tablespoon of butter or butter substitute in a medium-hot skillet. We added three diced shallots, three diced garlic cloves, and let them soften and become translucent. Then we added 14 diced green olives (we left the pimento in) and a Tablespoon of capers, followed by 1 Tablespoon of diced tomato (we used canned for convenience). After about 3 minutes of cooking, the mixture was ready for a quarter cup of white wine, which we let reduce and flavor the sauce. A little salt and pepper, and the sauce was ready to go.
It was great on the tofu we had marinated in red wine, soy sauce and olive oil, and it would have tasted great on the white meats and fish mentioned above.
This sauce would be good with either a crisp, non-oaky white (Sauvignon Blanc, unoaked Chardonnay or a Viognier).
Posted by Eat Well, Eat Cheap at 12:55 PM