This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I had some squash filled ravioli pasta that I got from a local gourmet store and a recipe that called for sage, which was not available at the supermarket. I knew I wanted a creamy sauce so I looked around my cabinets to see what ingredients I could use, and there they were… wine and almonds. I think the almonds go well with this particular type of pasta.

When it comes to sauces, sometimes you will be missing a certain herb or spice. Don’t be afraid to substitute, add a little bit and if you like where it is going… add a little more.

Helga

Almond Cream Sauce

A The Foodies’ Kitchen Original Recipe
Serves 3

Ingredients:
1 tablespoon oil
2 tablespoons butter
¼ cup finely chopped onion
1 garlic clove, minced
½ cup slivered almonds
2/3 cup white wine
½ cup cream
Pinch of nutmeg
½ teaspoon dried thyme
1 ½ teaspoon pepper
1 teaspoon salt, or to taste
1 tablespoon all-purpose flour
1/2 cup of chicken stock
1/2 cup milk

Preparation:

1. Add the oil and butter to a medium sized pot, let it melt.
2. Add onion and garlic and let them cook for 2 min over medium heat. Add the almonds and let them cook for about 3 min, so they release their flavor.
3. Add 2/3 cup white wine and let it reduce by half, about 6 min on medium high heat. Add the cream, and chicken stock. Mix well. Reduce heat to low, add salt, pepper, thyme. Let is simmer for 5 min.  Mix the flour and milk in a small bowl using a whisk, trying to get rid of any lumps. Add it to the simmering mixture and let it cook until it thickens a bit.

Note:

• This is not how you’re supposed to thicken a sauce, and if my cooking teacher saw this, he would probably be upset, but… I was short of time!
  Sorry, Chef!
  You’re supposed to make a roux, which we will teach you how to make on upcoming posts.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.

© 2010 – 2021, The Foodies’ Kitchen. All rights reserved | Todos los derechos reservados

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)