Almond Sauce


  • 200 g (7 oz/1⅓ cups) blanched almonds
  • 100 ml ( fl oz) almond oil
  • 200 ml (7 fl oz) full-cream (whole) milk
  • 6 g ( oz) xanthan gum
  • sea salt and freshly ground white pepper


Place the almonds and oil in an upright blender and blend until smooth. Pass through a fine sieve, discarding the solids. Transfer to a saucepan over low heat and gradually whisk in the milk. Add the xanthan gum and stir for about 1 minute or until thickened and emulsified. Season with salt and pepper. Set aside and keep warm.

This can be made 1 day in advance and stored in an airtight container in the fridge. Reheat before serving.