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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.
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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|lemon lemon zest|
|lemon lemon juice|