Almond Sauce

Gravies and Sauces add moisture to a meal and can add an extra flavour.
2ozs 50g ground almond
1 pt 600msl vegetable stock
salt and pepper
1 clove garlic, crushed
2 Tblsp chopped parsley, reserve a little to garnish
1/2 tsp sugar
juice of 1 lemon
pinch of turmeric
Mix the almonds and vegetable stock together in a saucepan. Bring to the boil and season. Add all the ingredients together and simmer gently, stirring occasionally, for 20 minutes.
The sauce will reduce, thicken and become flavoursome.
Serve in a sauce boat garnished with parsley.
This is a good accompaniment to rice dishes. 

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Dressings and Sauces. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s