Created by Chef Jacques Gautier, Palo Santo, Brooklyn
Ingredients
1 pound blanched almonds (Whole Blanched Almonds)
2 tablespoons olive oil
1 yellow onion, peeled and chopped
1 head of garlic, peeled and chopped
1 cup white wine
2 cups white chicken stock
Preparation
Heat oil in a saucepan over medium heat.
Sautee onion and garlic until translucent add almonds and stir while continuing to cook for a couple of minutes.
Deglaze with white wine. Reduce white wine by half. Add stock and lower flame.
Simmer for 15 minutes. Blend and strain. Serve with fish and/or vegetables
Created by Chef Jacques Gautier, Palo Santo, Brooklyn
Almond Board of California
