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Portuguese Sauce

  • Yield: 1 1/3 cups


  • 2 tablespoons olive oil
  • 1/4 cup chopped onions
  • 1 tablespoon minced garlic
  • 3 Italian plum tomatoes, finely chopped
  • 1/3 cup pitted and halved black olives, such as ProvenÁal, Greek or Italian
  • 1/3 cup halved pimiento-stuffed green olives
  • 2 teaspoons finely minced anchovy fillets or anchovy paste
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 1 teaspoon chopped oregano
  • 1 teaspoon salt
  • Black pepper
  • 1 stick unsalted butter, cut in 8 pieces (8 tablespoons) chilled


  • Heat oil in a large skillet over high heat. Add onions and sauté 1 minute. Stir in garlic, tomatoes, black and green olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.
  • Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

Recipe Details