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| Amandine Sauce
1/2 cup of butter or margarine
1/4 cup of sliced almonds
1 teaspoon of onion juice
1 teaspoon of finely cut chives
1 tablespoon of lemon juice
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/16 teaspoon of powdered nutmeg
Melt 1 tablespoon of butter or margarine in saucepan. Add almonds. Stir until almonds are lightly browned. Add remaining butter or margarine. Stir in onion juice, chives and lemon juice. Heat to boiling point, stirring gently. Add seasonings. Makes about 3/4 cup sauce.
Serve hot over fish steaks, broiled chicken or turkey or reheated leftover roast veal or lamb. Delicious on asparagus, broccoli, cauliflower, and new potatoes
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Dips & Sauces Cookbooks
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