James Peterson

Almond Butter

Preparation info
  • Yield:

    13 ounces

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Finely grind 5 ounces (150 grams) peeled and toasted almonds in a food processor for 5 minutes (this sounds like a long time but is neces