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Missing an Ingredient ? UKFoodOnline.co.uk

Almond Sauce for Poultry

HTï¿½ ACCï¿½ 8mins

Hotï¿½ Nutsï¿½ Spicesï¿½ Savoury Saucesï¿½ Accompaniment

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Ingredients

50g/ 2 oz Almonds

15g/ï¿½oz Butter

1 heaped dessertspoon Plain flour

125ml/ 5 fl.oz Stock

A pinch Mace

ï¿½ teasp Sugar

Salt

1 tbsp Single cream

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Instructions

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1. Finely chop the almonds then heat the butter in a small pan, add the chopped almonds and cook them, stirring all the time, until they are an even golden brown.

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2. Add the flour, cook for 1 minute then gradually add the stock, stirring constantly.

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3. Season with the salt, mace and sugar and mix well.

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4. Just before serving, stir in the cream and heat gently.

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Main equipment required to make this recipe

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	Measuring Scales
	Saucepan
	Chopping knife
	Wooden or Plastic Spoon

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Common terms used when making sauces

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Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

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Coats a spoon ï¿½ when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film ï¿½coating the spoonï¿½.
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Emulsifyï¿½ - The blending of two liquids that don't naturally combine or dissolve into each other without agitation, or that aren't mutually soluble. The classic examples are oil and water, French dressing and mayonnaise

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