Almond Sauce

Preparation info

  • Makes about

    570 ml

    of sauce
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

Ingredients

  • 56 g/2 oz/½ cup ground almonds
  • 850 ml/ pints/ cups lamb or chicken stock
  • Salt and pepper to taste
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice, or more to taste

Method

Mix the almonds and cold stock together in a saucepan. Bring to the boil, season with salt and pepper. Simmer gently, stirring from time to time, for 20 minutes. Add the lemon juice. Stir and taste, and add more salt and lemon juice if needed. Serve hot, with the garnish sprinkled on top just before it comes to the table.

Terraces: Banaue