Best Almond Butter Sauce Recipes

I.C. HALIBUT WITH ALMOND BROWN BUTTER SAUCE

Steps:

• Assemble your immersion circulator, setting the water to 140 degrees F (60 degrees C). If you like a slightly softer, less steak-y texture for your fish, try going with 135 degrees F (57 degrees C).
• Melt the butter in a 2-quart saucepan over medium-low heat, 3 to 5 minutes. Continue to cook, stirring frequently with a rubber spatula, until the butter solids turn light brown, about 5 minutes. Remove from the heat. Measure out 2 tablespoons of the browned butter, place in a small bowl, and cool to room temperature. Leave the remaining butter in the saucepan until you're ready to make the sauce.
• Thinly slice one of the lemon halves into 8 slices. Juice three more lemon halves, which should produce 1/4 cup juice. If you're shy on juice, juice another half. Strain the juice and set aside for the sauce.
• Pat the fish dry with paper towels and season with 2 teaspoons of the salt. Divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Place 2 lemon slices on the skin side of each fillet and add 1 tablespoon of the browned butter to each bag, being careful to work butter between the fillets to prevent sticking. Seal the bags using a vacuum sealer set to "gentle" or "moist."
• Transfer to the water bath. If using zip-top bags, let the bags sink into the water so that the air will be squeezed out via displacement. When the mouth of the bag is almost at the water line, carefully seal the bags. Cook the halibut in the water bath for 20 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
• Return the remaining butter to medium-low heat and add the almonds. Cook until the butter foams and the foam turns brown, 3 to 5 minutes. Remove from the heat and gradually stir in the lemon juice; the butter will bubble dramatically. Stir in the remaining 1/4 teaspoon salt, cover, and set the butter sauce aside for serving.
• When the halibut is finished, remove it from the water bath. Cut the bags open with scissors, then very carefully remove the fish to a paper towel-lined sheet pan and pat dry with additional paper towels. (The dryer the better.) Brush the skin side lightly with some of the oil.
• Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the oil and swirl the pan to coat. When the oil starts to smoke, add two of the halibut fillets, skin-side down, and brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side until golden brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets.
• Drizzle the almond and butter sauce over the top of the fish. Garnish with the parsley and serve.

BROWN BUTTER ALMOND TORTE WITH SOUR CHERRY SAUCE

Steps:

• To make the torte:
• In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.
• Preheat oven to 375°F. Butter and flour a 9-inch round cake pan, knocking out excess flour.
• In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt.
• In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.
• Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean.
• Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. (Torte may be made 1 day ahead and kept in an airtight container at room temperature.)
• Serve cake with sauce.
• To make the sauce:
• Working over a heavy saucepan pit cherries. In pan bring cherries, sugar, and water to a boil. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce 2 minutes and cool to room temperature. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.) Makes about 3 cups.

SEARED SCALLOPS WITH BROWN BUTTER, CAPERS, AND TOASTED ALMOND SAUCE

Steps:

• Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
• In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
• Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.

CHOCOLATE-ALMOND BUTTER FUDGE SAUCE

Steps:

• Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.
• Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm.

ORANGE CRANBERRY CAKE WITH HOT ALMOND BUTTER SAUCE

Steps:

• 1. To make the cake, empty cake mixes into a large bowl. Add eggs, oil, apricot and strawberry nectars, sugar and vanilla pudding. Mix until smooth. Place the dried cranberries into a large ziplock bag with a 1/2 cup of flour. Shake vigorously until they are coated. Fold the cranberries into the batter.
• 2. Pour into two 13 x 9" pans. Bake at 350 degrees until toothpick inserted comes out clean - approximately 25 to 35 min.
• 3. While cakes are baking, in a medium saucepan, heat the butter, sugar, extracts, and half and half on medium heat until the sugar dissolves. Remove from heat and set aside.
• 4. Pour hot butter sauce over still warm cake and allow it to set until it's cooled or you can cut and serve while it's still warm.

PAN ROASTED BLACK SEA BASS WITH CAULIFLOWER-ALMOND SAUCE WITH WHITE TRUFFLE BUTTER

Steps:

• Preheat oven to 400 degrees F. Season bass on both sides with salt and pepper to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin-down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
• Ladle Cauliflower Sauce into the bottom of 4 shallow wide bowls. Divide the haricots verts evenly and place a layer of haricots verts side by side on top of the sauce in each bowl. Place a bass fillet on top of the haricots verts, and ladle a little more of the sauce over. Sprinkle with chives.
• Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
• Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.
• Combine ingredients in a small bowl. Scrape into a ramekin, cover and let chill in the refrigerator, at least 1 hour.

PICKEREL IN ALMOND BUTTER SAUCE

Steps:

• Cut fillets into 6 serving pieces.
• Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour).
• Heat 1/4 inch salad oil in large skillet.
• Add fillets.
• Saute quickly on both sides until lightly browned; do not over cook.
• Place fish on a heated platter.
• Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted.
• Remove from heat and add parsley and lemon juice.
• Pour over fillets.
• Garnish with lemon wedges.

SKATE WINGS WITH BROWN BUTTER, PRESERVED LEMON AND ALMOND SAUCE WITH WILTED RED SWISS CHARD WITH RAISINS

Steps:

• Heat oil in a large saute pan over medium high heat. Season skate with salt and pepper and dredge the skate on 1 side in the flour and tap off the excess. Sear the skate flour-side down until golden brown. Turn over and continue cooking for 2 to 3 minutes.
• Remove the skate to a plate, wipe out the pan, and return over high heat. Add the butter and cook until golden brown, add the preserved lemons, almonds and parsley, season with salt and pepper and immediately pour over the fish.
• Serve with Wilted Swiss Chard with Raisins.
• Bring 3 quarts of water to a boil in a medium non-reactive saucepan. Add lemons and cook for 3 to 4 minutes. Drain, plunge into cold water, let cool then drain again. When cool enough to handle, cut each lemon into quarters.
• While the lemons are cooling, prepare the brine. In a medium non-reactive saucepan combine 6 cups of water, the salt, cinnamon, coriander and peppercorns. Bring the mixture to a boil over high heat and cook until the salt has melted. Tightly pack the lemons into hot, dry, sterilized jars with lids.
• Ladle in the hot brine, including the spices, to within 1/2 inch of the rims. Add the olive oil and cover with the lids. Store in a cool, dark place. Let stand for 2 months before using. Once opened, store in the refrigerator.
• Heat olive oil and butter in a large saute pan over medium high heat. Add the onions and cook until soft. Add the Swiss chard and currants, season with salt and pepper and cook until the chard is wilted. Remove from the heat and stir in the vinegar.

GREEN BEANS WITH ALMOND-BUTTER SAUCE

Steps:

• 1. Blanch the green beans in lightly salted boiling water until tender and bright green, 3- 4 minutes. Plunge into cold water, drain when cool, set aside.
• 2. Melt the butter in a large heavy skillet over medium heat. Add the balance of the ingredients and saute gently for 2-3 minutes. Season with salt and pepper. Place green beans in a serving dish and pour sauce over green beans.
• 3. Or, you may add the green beans to the sauce, season with salt & pepper and toss to coat.

ASPARAGUS WITH ALMOND BUTTER SAUCE

Steps:

• Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don't overcook.
• Immediately immerse asparagus in cold water.
• In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
• Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
• Refrigerate for at least a couple of hours.
• Infuse love and serve!

ALMOND BUTTER SAUCE

Steps:

• Blend all ingredients until smooth and creamy.
• Use as a dip, a spread, or a topping.

ALMOND-CRUSTED SALMON WITH THYME & LEMON BUTTER SAUCE

Steps:

• Place the bread crumbs, almonds and garlic intoafood processor or blender. Cover and process until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process until the mixture is moist. Place the fish into aroasting pan. Top the fish with the bread crumb mixture and press to adhere. Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and thebread crumb mixture isgolden. Remove the fish from the oven, coverand keep warm. Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth. Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the cornstarch mixture and heat to a boil. Cook and stiruntil the mixture boils and thickens.Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.

ALMOND BUTTER - CHOCOLATE SAUCE/SHELL

Steps:

• Place almond butter, chocolate chips and salt into a small microwave-safe bowl.
• Microwave for 30 seconds, remove and stir. Repeat until chocolate chips are melted, and mixture is smooth.
• Pour over ice cream or your choice of dessert.

ALMOND BUTTER SAUCE

Steps:

• Over low heat add butter and almonds cook until lightly brown.
• Remove from heat and stir in lemon juice.
• Serve warm over vegetables or fish.

CHICKEN CUTLET WITH ALMOND BUTTER SAUCE

Steps:

• Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
• Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.
• Add almonds to pan and toast, about 3 minutes.
• Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.
• Stir in butter, sauce will thicken.
• Pour over chicken and garnish with green onions.

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.