Kalamata Olive Foam

Prepare beurre blanc according to the basic recipe. Pit and chop the Kalamata olives and add to the sauce. Mix vigorously and pour through a not too fine sieve. Season to taste with a little white balsamic vinegar or white wine vinegar. A pinch of cayenne pepper brings out the flavor of the olives even more beautifully. Before serving, whip up with a blender or hand blender.

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