James Peterson

Tomato-Thickened Almond Sauce

Preparation info
  • Yield:

    ⅓ cup

    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Ingredients

t
almond milk 3 fluid oz

Method

Heat the almond milk in a small saucepan without letting it boil. Whisk in the tomato purée. Add vinegar to taste. If the sauce isn’t thick enough, reduce it.