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Sauce Jance
- Makes 2½ cups sauce to serve
6 to 8
- Difficulty
Easy
By Anne Willan
Published 2012
Ingredients
8 ounces 225 g 1 cup 250
Method
Put the almonds in a food processor and pulse until they are finely ground and starting to clump (evidence that the oil has been drawn out of them), 3 to 5 minutes. Add half the verjuice and continue working until well combined, about 30 seconds. Add the remaining verjuice, the wine, and the ginger and pulse until well mixed.
Transfer the mixture to a saucepan and heat gently, stirring
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