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Roasted Almond Gravy

A gravy made from roasted almonds, water, flour, and sea salt.

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

Roasted Almond Gravy

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the almonds

  1. Blanch the almonds.

  2. Roast the blanched almonds in the oven at 400°F (200°C) until they are straw colored.

  3. Once cooled, grind the almonds as fine as possible.

Make the gravy

  1. In a saucepan, combine the ground almonds with 1 pint of water.

  2. Thicken the mixture with 1 tablespoon of lightly browned white flour.

  3. Season the gravy with coarse sea salt to taste.

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).

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

What each ingredient does

Almonds
Provide the main body and nutty, roasted flavor of the gravy once ground and simmered in water.
White flour
Thickens the liquid as its starch swells with heat, giving the gravy body.

The step that matters

Roast the blanched almonds until straw colored. Roasting drives browning reactions that create the nutty, toasted flavor of the gravy. Stopping too early leaves it flat, while over-roasting makes it bitter.

“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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