Sunday, 15 February 2009


More like a gravy really, but very good!

I made this for dinner to go with broccoli, and liked it so much I made it for lunch the next day for over rice too! I think it would work well with Soba Noodles, or mashed potatoes, I must get some more Almond Butter.

Lemon Almond Sauce

1 T Oil
2 cloves Garlic – grated
2 Shallots – grated
2 T Ground Almonds
¼ t dried Thyme
¼ t Lemon Zest
¼ t Cumin
¼ C Water
3 T Almond Butter
¼ C Almond Milk
2 T Slivered Almonds
1 T Lemon Juice
Salt and Pepper to taste

Over medium low heat, sauté the garlic and shallot in the oil for about 3 minutes, until aromatic.
Add in the ground almonds, thyme, zest and cumin and sauté for another 30 seconds or so.
Add the water and stir to combine.
Add in the almond butter and mix until smooth.
Add in the almond milk and cook, stirring, until thickens.
Once thickened add in the slivered almonds and lemon juice. Check for seasoning.

If making in advance this will thicken more as it stands. Add in water by the tablespoon to thin as required.

With Broccoli -

and with Rice.

1 comment:

Jeni Treehugger said...

What ingredients are in your Almond Butter?
I bought some Crema de Almendras the other day thinking it was the same as Almond butter (though it literally translates as Almond Cream) but after having tasted it I don't think it's the same at all. It's like liquid Marzipan!
Yummy spread on Toast though!