Almondine sauce (Amandine)
This sauce, known as Amandine sauce in french, is simple yet beautiful and elegant. It's easy to make at home and only takes a few minutes to create. The crunchy toasted almonds and nutty brown butter pairs perfectly with rich flaky fish such as trout or salmon
Ingredients
- 200 grams Salted butter best quality you can find
- 1 cup Sliced almonds - natural preferably with skin on
- ½ Lemon - juice only freshly squeezed
- ¼ cup Parsley - fresh finely chopped
Instructions
- Spread the almonds out on an oven tray. Roast the almonds in the oven until golden brown
- Add the butter to a hot frying pan, swirl the pan so the butter melts evenly. Cook until the butter is golden brown and smells nutty.
- Add the lemon juice, roasted almonds and parsley. Set aside.
- Serve with your favorite fried or baked fish
Notes
-
- This dish comes together very quickly, so it is important to have all of your ingredients ready and prepped beforehand
- For perfect browned butter you want the butter to melt evenly. Use cubes of chilled butter and a light-colored heavy bottom sauté pan to achieve this. A stainless steel skillet is ideal, the heavy bottom ensures the butter cooks evenly while the light color makes it easy to observe the butter’s color as it browns.
- It's important that both the almonds and butter are a deep golden brown color for that lovely nutty taste that we want to achieve with this pan sauce. It's a fine line between deep golden and burnt. Be sure to watch the almonds and butter carefully and turn the heat off once you got the perfect deep golden color.
