Almandine Butter
Almandine Butter
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Ingredients
- 2 ounces (½ stick) Challenge Butter
- 2 ounces toasted almond slices
- 1 ounce Au jus
- ½ teaspoon chopped parsley
- Juice from ½ lemon
- Dash Worcestershire sauce
- Dash Tabasco sauce
Directions
Over medium heat melt butter until just foamy; add the almonds and then the rest of the ingredients. Simmer for a few seconds until sauce binds. Serve over most any fresh fish. Petrale sole and trout are the favorites at Le Bistro.
YIELD:
2-4 servings.
SOURCE:
Executive Chef Tom Kiley at Le Bistro French Continental Restaurant in Stockton, California
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