How To Make Almondine Sauce Food

GREEN BEANS ALMONDINE

Steps:

• Cook 1 pound trimmed, halved green beans in salted boiling water until tender, 3 minutes. Drain; rinse under cold water. Saute 1/4 cup sliced almonds in butter in a skillet over medium heat until golden, 2 minutes; add a pinch of nutmeg. Stir in the beans and 2 tablespoons water; season with salt and pepper. Cook, stirring, until warmed through, 2 minutes.

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

GREEN BEANS ALMONDINE

Steps:

• Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
• Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

PAN-FRIED FISH ALMONDINE

Steps:

• First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
• Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
• If applicable, debone the fish and remove the skin.
• Salt and pepper the fish, to taste.
• In a small bowl, mix eggs and water together to make an egg wash.
• Place flour in a shallow pan.
• Place the almondine breading in another shallow pan.
• Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
• Preheat saute pan using medium heat.
• Add the butter and melt, being careful not to burn.
• Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
• Optional: Sprinkle chopped parsley on top of the fish before serving.

FISH ALMONDINE

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

TROUT AMANDINE

Steps:

• Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
• Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
• Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
• Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

SOLE ALMONDINE

Steps:

• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

CHICKEN WITH ALMOND SAUCE

Steps:

• 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
• 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
• 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken

ALMOND SAUCE

Steps:

• Blend almond butter, water, scallions, soy sauce, sesame oil, vinegar, peanut oil, garlic, sugar, and red pepper flakes in a blender until smooth.

CHICKEN ALMONDINE

Steps:

• In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

SOLE ALMONDINE

Steps:

• Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
• In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
• In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
• Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.

ASPARAGUS ALMONDINE

Steps:

• Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
• In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
• Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
• Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
• Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.

SOLE ALMONDINE

Steps:

• In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.

FILLET ALMONDINE

Steps:

• Place fish in a small, greased baking pan and preheat oven to 350 degrees.
• Sprinkle salt and pepper over fish.
• Drizzle with 2 T melted butter.
• Combine soup with wine and stir to a smooth sauce in a small saucepan over low heat until simmering.
• Pour over fish.
• Bake for 20- 25 minutes.
• While fish is baking, saute almonds in remaining 2 T butter for 5 minutes, stirring constantly.
• Add lemon juice to almonds and blend well.
• Remove fish from oven, transfer fish and sauce to a serving platter and pour almonds on top.

AMARETTO-ALMOND SAUCE

Steps:

• Combine sugar and cornstarch in a small saucepan; stir in water. Place over medium heat; bring to a boil, stirring constantly. Cook 2 minutes of until thickened, stirring constantly.
• Stir in amaretto and lemon juice; heat just until mixture comes to a boil. Remove from heat; stir in almonds and extract. Serve warm or chilled.