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James Peterson

Almonds

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

By James Peterson

Published 1991

  • About
Almonds have long played a role in European, Middle Eastern, and Indian cookery. In European cooking, before the development of roux, ground almonds, along with egg yolks and breadcrumbs, were used to give body to sauces.

A large number of sauces containing almonds can be found in Europe’s regional cuisines. Spanish romesco is a well-seasoned purée of almonds, hazelnuts, peppers, garlic, and breadcrumbs, often flavored with tomatoes. It is usually served with grilled or poached fish and shellfish. Picada is a similar mixture, used to thicken soups and stews.

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