Almondine

Almondine is a classic French recipe that dates back to the 17th century. It is a simple dish of sautéed almonds and butter, often served as a side dish or as a topping for fish or poultry.

The dish is thought to have originated in Provence, in the south of France. It was first mentioned in print in 1653, in a cookbook called La Varenne’s Cookery. The dish became popular in the 18th century, when it was often served as a side dish to roasted meats.

Almondine is a versatile dish that can be made with different types of nuts, including hazelnuts, pistachios, and walnuts. It can also be flavored with herbs and spices, such as thyme, rosemary, or nutmeg.

Advice

If you want to make almondine, the best advice is to use high-quality ingredients. Start by blanching your almonds in boiling water for 1-2 minutes before rinsing with cold water. Then, sauté the almonds in butter, garlic, and parsley. Add a tablespoon of lemon juice, a pinch of salt, and a pinch of pepper to the pan for extra flavor. Lastly, add a tablespoon of white wine or chicken broth and cook until the liquid is reduced. Serve the almondine with your favorite dish and enjoy!

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Recipes

Ingredient Breakdown

 
almond
salt
green bean
butter
garlic
olive oil
shallot
lemon juice
black pepper
water
corn
thyme
parsley
pepper
oil
lemon zest
dijon mustard
lemon lemon zest
lemon lemon juice
ice bath
string bean

Insights

Common Ingredients

  • almond 46%
  • green bean 46%

Rarey Ingredients

  • salt 38%