See Also: Dressings and Dips · Sauces and Marinades · Seafood
Amandine Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1/2 cup sliced or slivered almonds
1/2 cup unsalted butter
1 tablespoons lemon juice
pinch of fine sea salt
1/8 teaspoon freshly ground white pepper
1-2 tablespoons minced fresh parsley
In a heavy skillet over low heat, heat almonds and butter until lightly browned. Add remaining ingredients and serve immediately.
Recipe created 1998-01-27.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.