Almond Butter Sauce Recipes

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ALMOND BUTTER SAUCE



Almond Butter Sauce image

A healthy and versatile sauce from the food/fitness/life blog, Heather Eats Almond Butter http://heathereatsalmondbutter.com/ Use this as a sauce, a dip, a topping... a sandwich spread, in yogurt or oatmeal, over ice cream, or with fruits and vegetables! This could also be made with peanut butter.

Provided by yogiclarebear

Categories     Sauces

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 cup almond butter
1 cup unsweetened vanilla almond milk
1 teaspoon maple extract
1 stevia, packet

Steps:

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

ALMOND BUTTER SAUCE



Almond Butter Sauce image

Make and share this Almond Butter Sauce recipe from Food.com.

Provided by Charlotte J

Categories     Sauces

Time 10m

Yield 2/3 cup

Number Of Ingredients 3

1/2 cup sliced almonds
1/3 cup butter
1/4 cup lemon juice

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.

I.C. HALIBUT WITH ALMOND BROWN BUTTER SAUCE



I.C. Halibut with Almond Brown Butter Sauce image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

10 tablespoons (141 grams) unsalted butter
2 to 3 lemons, halved
4 (5- to 6-ounce) skin-on halibut fillets, 1- to 1 1/2-inches thick, thawed if frozen (see Chef's Note)
2 1/4 teaspoons kosher salt
1/2 cup (88 grams) raw almonds, finely chopped
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons (7 grams) finely chopped fresh parsley

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



Brown Butter Almond Torte with Sour Cherry Sauce image

Categories     Mixer     Fruit     Nut     Dessert     Bake     Cherry     Almond     Summer     Gourmet

Number Of Ingredients 13

1 stick (1/2 cup) unsalted butter
1 teaspoon vanilla
1 cup blanched whole almonds (about 4 ounces)
1/2 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
6 large egg whites
1/3 cup sliced almonds
Accompaniment: sour cherry sauce:
3 cups sour cherries (about 1 1/2 pounds)
1/2 cup sugar
1/2 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water

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.

ALMOND SAUCE



Almond Sauce image

Great on all veggies and noodles and as a dip for meats.

Provided by steward

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 10

1 cup almond butter
1 cup water
1 cup chopped scallions
½ cup soy sauce
6 tablespoons sesame oil
¼ cup white wine vinegar
2 tablespoons peanut oil
4 cloves garlic
4 teaspoons white sugar
1 teaspoon red pepper flakes

Steps:

  • Blend almond butter, water, scallions, soy sauce, sesame oil, vinegar, peanut oil, garlic, sugar, and red pepper flakes in a blender until smooth.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 5.8 g, Fat 16.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 523.3 mg, Sugar 2.1 g

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE



Cranberry Cake with Almond-Butter Sauce image

Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings (1-1/4 cups sauce).

Number Of Ingredients 12

3 tablespoons butter, softened
1 cup sugar
1 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen cranberries
SAUCE:
1/2 cup butter, cubed
1 cup sugar
1/2 cup half-and-half cream
1 teaspoon almond extract

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.

Nutrition Facts : Calories 442 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 501mg sodium, Carbohydrate 70g carbohydrate (47g sugars, Fiber 2g fiber), Protein 4g protein.

PASTA IN ALMOND GARLIC SAUCE



Pasta in Almond Garlic Sauce image

Provided by Paul Grimes

Categories     Garlic     Pasta     Vegetarian     Quick & Easy     Dinner     Parmesan     Basil     Almond     Pea     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (main course) or 8 (side dish) servings

Number Of Ingredients 12

3/4 cup whole blanched almonds (4 ounces)
3 garlic cloves, smashed
3/4 cup water
1 pound cavatappi or other small tubular pasta
2 tablespoons extra-virgin olive oil
3 tablespoon unsalted butter, divided
1 (10-ounces) package frozen peas
1/2 cup grated Parmigiano-Reggiano plus additional for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves (torn if large), divided
1/3 cup mint leaves (torn if large), divided
1/3 cup chopped roasted almonds (2 ounces)

Steps:

  • Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
  • Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
  • Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoons butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.

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