Almond Cream Sauce
Ingredients
Directions
Make the sauce
Blend 2 tablespoons almond butter, 3–4 tablespoons sugar, and 1 teaspoon salt.
Add 1¼–1½ cups boiling water slowly, stirring until the mixture thickens and boils.
Remove from heat and stir in 1 teaspoon orange flower water or a few drops of almond extract, ⅓ teaspoon vanilla, and optional 1 teaspoon flour, with a little more water if desired.
Serve
Serve the sauce hot or cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Almond butter (in the method)
- Adds nutty flavour and richness, giving the sauce its body and fat.
- Sugar (in the method)
- Provides sweetness that balances the nutty and salty flavours.
- Flour (in the method)
- Optional starch that thickens the sauce as it heats with the liquid.
The step that matters
Add the boiling water slowly while stirring. Adding the hot liquid gradually and stirring keeps the starch and nut butter dispersed, which helps prevent lumps. Bringing the mixture to a boil then lets any starch swell and thicken the sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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