Sauce Jance

Preparation info

  • Makes 2½ cups sauce to serve

    6 to 8

    • Difficulty

      Easy

Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About

Ingredients

  • 8 ounces (225 g) blanched almonds
  • 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