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Portuguese Sauce

  • Yield: 1 1/3 cups


  • 2 tablespoons olive oil
  • 1/4 cup chopped onions
  • 3 finely peeled and chopped Italian plum tomatoes
  • 1/3 cup halved pimiento-stuffed green olives
  • 2 teaspoons finely minced anchovy fillets or anchovy paste
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon salt
  • 10 turns freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, in pats


  • Heat the oil in a large nonreactive skillet over high heat. When the oil is hot, add the onions and sauté for 1 minute. Add the garlic, tomatoes, black and green olives, anchovy, parsley, basil, oregano, salt, and pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally, for about 3 minutes.
  • Fold in the butter. When the butter is half melted, remove from the heat and continue to stir until thoroughly incorporated.