Similar Recipes
- Preparation
- Recipe Reviews
- Email Recipe
- Video
Ingredients
Serves Tool
Serves To:USMetric| 1 | Pinch(pn) | pepper, freshly ground, to taste | |
| 1 | Pinch(pn) | paprika, for garnish | |
| 1 | Pinch(pn) | salt, to taste | |
| 2 | Tablespoon(T) | full flavored olive oil | |
| 1 | Teaspoon(t) | sherry wine vinegar | |
| 2 | Tablespoon(T) | dry sherry | |
| 2 | Tablespoon(T) | lemon juice | |
| 1 | Cup(c) | almond slices, toasted | |
| 3 | Tablespoon(T) | shallots, chopped | |
| 3/4 | Cup(c) | chicken broth |
Preparation
Bring 1/2 cup chicken broth and shallots to a boil in a small saucepan. Cook for 3 to 4 minutes to soften shallots. Remove from heat. Place almonds in a food processor workbowl and process until mixture resembles coarse meal. With motor running, add lemon juice, sherry, wine vinegar, olive oil, chicken broth and shallots. Process until well combined. Season with salt and pepper. Thin sauce with more chicken broth if needed to produce a pourable sauce. Sprinkle with paprika. Spoon over vegetables or fish, or serve in individual dishes and use as a dipping sauce.