Amaretto Almond Cream Sauce

1. 1

   In a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.

2. 2

   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.

3. 3

   After about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).

4. 4

   Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.

5. 5

   Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.

6. 6

   The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.

7. 7

   NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.

* Per serving · 4 servings · Values may vary.

No additional tips available.