Featured Recipe
Almond Vinaigrette Sauce
By Kate
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A nutty sauce using toasted sliced almonds and a tangy reduction of vinegar and broth thickened with cornstarch slurry. Cream adds richness while golden shallots replace onions, and chicken broth swapped partially for vegetable stock makes it lighter. Brown sugar swapped for honey to sweeten. The sauce thickens over simmer then whisked till glossy. Use as a drizzle over roasted vegetables or grilled meats. A hint of smoked paprika layers subtle warmth. Salt and pepper to finish.
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Prep:
20 min
Cook:
17 min
Total:
37 min
Serves:
3 cups
sauce
vinaigrette
almonds
creamy
French cuisine
Introduction
Creamy textures meet toasted nuts. Sharp balsamic tang fades into sweet honey notes. Instead of the usual onion, shallots bring delicate aroma. Broth base half chicken, half vegetable, balances richness and lightness. Smoked paprika adds an unexpected depth. Ready in under 40 minutes. Thickens softly with a cornstarch slurry not too heavy, lending a velvety finish. Ideal over roasted root vegetables or grilled chicken. Almonds give contrast — crunch and nuttiness. Salt and pepper tweak to brightness. Stir, taste, and adjust. No fuss but layers of taste.
Ingredients
About the ingredients
Adjust almond quantity depending on desired crunch. Toasting them enhances flavor but don’t burn. Shallots swap in nicely for onion, offering milder sweetness. Using two broths splits flavor load—vegetable broth keeps airiness, chicken brings depth. Honey replaces cane sugar, melting gently without harshness. Smoke paprika introduces warmth, optional but recommended. Cornstarch diluted prevents clumps and makes thickening predictable. Cream chosen slightly lighter at 12% to avoid heaviness while keeping richness. Butter for sauté, mild and blends seamlessly. Season last to avoid oversalting during reduction.
Method
Technique Tips
Prepare slurry first, set aside to avoid lumps later. Cooking shallots gently unlocks sweetness without browning too fast. Vinegar and honey reduction is critical; evaporate mostly but don’t burn—stir often. Combining broths and simmer until reduced concentrates flavor. Add cream and stir quickly to prevent curdling. Whisk in slurry slowly—constantly whisking crucial to avoid clumps and to create silky texture. Once thickened, almonds stir in last to maintain crunch. Smoked paprika evenly dispersed last minute for aroma. Seasoning at end important: reduction concentrates saltiness, tastes evolve when hot then cooling slightly. Rest sauce briefly before serving for flavors to meld.
Chef's Notes
- 💡 Toasting almonds is important. Enhances flavor. Just enough for a hint of warmth. Watch closely. Burn quickly. Aim for golden tones. More depth in taste. Adjust based on crunch preference. Start with a little then add more if desired. Flavor shifts with quantity used.
- 💡 Use fresh shallots for milder sweetness. They make a difference in aroma. Replace onions but don’t overpower. Sauté gingerly to unlock sweetness. Browning isn’t needed. Avoid bitter flavors altogether. Cooking should emphasize natural taste. Tender and soft is the goal.
- 💡 Two broths help balance flavors. Chicken adds depth, vegetable keeps it light. Can swap entirely but taste will change. Concentrated flavor comes from simmering. Reduce carefully not to burn. Watch bubble action closely. Timing here affects end product.
- 💡 Cornstarch slurry can clump up if not handled right. Mix vigorously and slowly add to sauce. This keeps sauce silky. Constant whisking is key. Thickening should be gradual. Too fast leads to lumps. Patience pays off for smoother finish.
- 💡 Smoked paprika isn’t strictly necessary but recommended. It brings warmth, an unexpected layer. Adjust to taste. Just a pinch can alter profile. Use more for intense flavor, less for subtlety. Finish seasoning at the end to control saltiness.
Kitchen Wisdom
How to store Almond Vinaigrette?
Keep in fridge. Airtight container, up to five days. Can freeze too, but texture may change.
Can I use different nuts?
Yes, alternatives work. Walnuts or hazelnuts for different flavor. Almonds give distinct taste though. Try experimenting.
What if it’s too thick?
Thin with broth or water. Just a splash or two. Adjust ratio to preference. Sauce should coat but not overwhelm.
Can I use it for salads?
Absolutely, great addition. Drizzle over greens for flavor burst. Mix with fresh veggies. Enhances all kinds of salads.
