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Ingredients
| salted butter: 1 Tbl |
| almonds (whole): 1/4 cup (sliced) |
| amaretto liqueur: 2 Tbl |
| heavy whipping cream (fluid): 2 cups |
| canned tomato paste: 1 tsp |
| chicken bouillon: 1 cube (crushed) |
Amaretto Almond Cream Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- In a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.
- As soon as the almonds are nicely browned, add the Amaretto; be extremely careful as it should and will flame up for about 10 seconds or so.
- After about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).
- Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.
- Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.
- The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
- NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.