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Recipe: Amaretto Almond Cream Sauce
Similar Categories: Amaretto, Almond, Cream, Sauce
Serves 4
1 tablespoon butter
1/4 cup almonds, sliced
2 tablespoons Amaretto
2 cups heavy cream
1 teaspoon tomato paste
1 each bouillon cube, chicken, crushed
In a non-stick skillet, melt the butter and brown the almonds until golden
brown. Be very careful as they will burn quickly. As soon as the almonds
are nicely browned, add the Amaretto. Be extremely careful as it should
and will flame up for about 10 seconds or so. Don't be afraid, it is
supposed to do that. This process burns off the alcohol. After about 30-40
seconds you will have very little liquid in the pan (it will be dark
brown). Add the cream, tomato paste, and the crushed bouillon cube and
bring to a boil. Reduce heat to a rolling simmer and reduce by half (about
12 minutes) stirring often. The finished sauce should have a beige, ever
so slight pink color and coat the back of a spoon.
1 tablespoon butter
1/4 cup almonds, sliced
2 tablespoons Amaretto
2 cups heavy cream
1 teaspoon tomato paste
1 each bouillon cube, chicken, crushed
In a non-stick skillet, melt the butter and brown the almonds until golden
brown. Be very careful as they will burn quickly. As soon as the almonds
are nicely browned, add the Amaretto. Be extremely careful as it should
and will flame up for about 10 seconds or so. Don't be afraid, it is
supposed to do that. This process burns off the alcohol. After about 30-40
seconds you will have very little liquid in the pan (it will be dark
brown). Add the cream, tomato paste, and the crushed bouillon cube and
bring to a boil. Reduce heat to a rolling simmer and reduce by half (about
12 minutes) stirring often. The finished sauce should have a beige, ever
so slight pink color and coat the back of a spoon.
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