Sherry-Almond Sauce – a delicious recipe with almonds, shallots, butter, flour, sherry, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In an 8- to 10-inch frying pan over medium-high heat, stir or shake 1 tablespoon slivered almonds until golden, about 3 minutes. Pour from pan. Add 1/2 cup minced shallots or onion and 1 tablespoon butter or margarine. Stir over high heat until shallots are limp, about 2 minutes. Add 1 tablespoon all-purpose flour to pan and stir until mixture is lightly browned, 2 to 3 minutes. Add 1 cup dry sherry, 1 cup fat-skimmed chicken broth, and 1/4 teaspoon dried thyme. Boil, stirring often, until sauce is reduced to 1 cup, about 7 minutes. Finely chop almonds and stir into sauce.
2
If making sauce up to 1 day ahead, cover and chill.
3
Nutritional analysis per tablespoon.
172
kcal
Calories
7
g
Fat
6
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon slivered almonds, 1/2 cup minced shallots or onion, 1 tablespoon butter or margarine, 1 tablespoon all-purpose flour, and more.
Yes, Sherry-Almond Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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