Soter Vineyard’s chef Clayton Allen tells us how to craft a sauce he’s not reserved about raving about.
“This sauce is really something else,” he says. “The combination of fruity and briny olives mixed with the sugar transforms this into a sauce that is reminiscent of Hoisin sauce.”
Yields: about 1 pint of sauce (easily serves 4 people)
In a 3- to 4-quart heavy-bottomed saucepan, combine sugar with enough water to so that the mixture looks like wet sand. Place saucepan over medium-high heat on cooktop. Melt sugar, gently swirling the pan occasionally. Do not leave pan unattended on the