Creamy Almond Sauce


Creamy Almond Sauce
Recipe type: Sauce
Cuisine: Almond Sauce
  • 1 head garlic
  • 6 tbs extra virgin olive oil – keep 1tbs separate.
  • 115g shallots (approx 2 medium) chopped finely
  • ⅓ cup blanched almonds that have been soaked 30 minutes in warm water then strained
  • ½ cup vegetable stock
  • ¼ cup dry white wine
  • High powered blender
  • Himalayan or Celtic sea salt (to season)
  1. Heat oven to 180°C (350° F)
  2. Keeping the whole head of garlic intact, peel off outer layers and slice off the top off to expose the cloves. Sit in a piece of foil, curl sides and pour 1 tbs oil to coat garlic. Wrap garlic in foil and place in oven to roast for 45 mins. This will turn your garlic gloves into a soft paste. When cool, remove paste from garlic head and place in blender.
  3. In a fry pan, combine chopped shallots with white wine and saute until wine has been absorbed into the shallots. Be careful not to brown shallots – they are ready when shallots look dry, white/transparent.
  4. Place shallots, soaked almonds and vegetable stock with garlic paste in blender and pulverise until mixture begins to resemble a smooth, creamy texture (no lumps or chunks!).
  5. Serve with your protein of choice – my recommendation? Chicken thighs works well, steamed fish too! You could also mix this sauce with some delicious steamed brown rice topped with toasted fennel seeds…the choices are endless!



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