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Olive Sauce (sauce aux olives)

Erken's olive sauce: the olive flesh is peeled off the pits in a spiral, the pits are boiled 10 min in 5 dl pan juices, which are strained and used to thin a well-browned roux of 30 g butter and 30 g flour; the olives steep in the finished sauce without boiling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 336 (falt i det fri)

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About the dish

Olive sauce from the sauce chapter in "Stor kokebok" (1914). Erken uses the old kitchen trick of peeling the olive flesh off in a spiral, so the olive can be put back together and look whole in the sauce.

How to make it

  1. 1

    Peel the olives

    Peel the olive flesh off the pits in the shape of a spiral, and put the spirals back together so the olives look whole.

  2. 2

    Boil the pits in the juices

    Boil the olive pits in the pan juices for 10 minutes so the sauce gets a stronger olive flavor. Strain the stock.

  3. 3

    Well-brown the roux

    Melt the butter, stir in the flour and let it brown well over low heat. Thin with the strained juices and let the sauce simmer for 10 minutes.

  4. 4

    Add the olives

    Place the olives in the finished sauce and let them steep for a moment – they should not boil. Season with salt, or use a little olive brine, but with care.

Changes from the original

Measures are given in g and dl, "pan juices" is specified as beef stock, and the method is broken into numbered steps. No ingredients have been changed.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 336) → 1949 (korrekturlest, s. 372)~29% av teksten endretfjernetlagt til
(Sauce aux olives.) 30 gr. smør 30 gr. hvetemel 5 del. sky 12 oliven. Olivenkjøttet skrælles skrelles fra stenene i form av en spiral og lægges legges atter sammen som hele. Stenene koker i 10 minutter i skyen, forat sausen skal faa få sterkere olivensmak, siles. Smør og mel langbrunes, spædes spes med skyen, smaakoker småkoker i 10 minutter. Olivenerne Olivenene kan trække trekke et øieblik øieblikk i sausen, naar sausen når denne er færdig ferdig kokt, men skal ikke koke. Om nødvendig, saltes sausen; bruk hertil olivenlaken, men med forsigtighet. forsiktighet.

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Frequently asked questions

Why should the olive pits boil in the pan juices?
The pits are boiled in the pan juices for 10 minutes so the sauce gets a stronger olive flavor. Then the juices are strained before being used to thin the butter-and-flour roux.
How are the olives handled?
The olive flesh is peeled off the pit in a spiral and put back together so the olive looks whole. The olives are placed in the finished sauce only to steep for a moment – they should not boil along.
How is the sauce salted?
Salt if needed, and feel free to use the olive brine for this – but carefully, since the brine is already very salty.
What does the base sauce consist of?
A brown roux of 30 g butter and 30 g wheat flour well browned, thinned with 5 dl pan juices and simmered for 10 minutes. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 336.

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