1/2 cup sliced black olives
1/2 teaspoon lemon zest
1 teaspoon lemon zest
3 egg yolks, beaten
2 teaspoons cornstarch
2 tablespoons olive oil
2 tablespoons white wine
In a large saucepan, combine black olives, lemon zest, lemon zest and egg yolks. Cook over low heat, stirring constantly, until half of mixture has turned orange; remove from heat.
In a small bowl, combine cornstarch and olive oil. Place in a small dish, and slowly add chicken broth at a slow simmer. Cook over low heat, stirring occasionally, until dish thickens. Remove from heat and stir in olive oil and white wine. Cook 5 minutes, stirring constantly, until mixture thickens. Serve hot.