Skip to main content
Main

Almond Cream Gravy

A creamy almond gravy thickened with flour, seasoned with salt, served over vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Cream Gravy

Ingredients

Directions

  1. Dissolve almond butter in a little hot water.

  2. Stir the mixture into the hot water and bring to a boil.

  3. In a separate bowl, mix white flour with a little cold water until smooth.

  4. Add the flour mixture to the boiling water to thicken.

  5. Season with salt to taste and serve with vegetables.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almond butter
Adds nutty flavor and richness, with its fat giving the gravy a creamier mouthfeel.
White flour
Starch thickens the liquid once heated, giving the gravy body.

The step that matters

Add the flour mixture to the boiling water. Flour mixed smoothly with cold water and then added to boiling liquid disperses evenly, so its starch swells and thickens without lumps.

“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.

You might also like

Almond SoupAlmond Soup60 recipesAlmond SaladAlmond Salad6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes