Amaretto Almond Cream Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/4 cup almonds, sliced
• 2 tablespoons amaretto
• 2 cups heavy cream
• 1 teaspoon tomato paste
• 1 chicken bouillon cube, crushed

Recipe

• 1 in a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.
• 2 as soon as the almonds are nicely browned, add the amaretto; be extremely careful as it should and will flame up for about 10 seconds or so.
• 3 after about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).
• 4 add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.
• 5 reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.
• 6 the finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
• 7 note: if the amaretto doesn't flare up in the pan, don't worry! your sauce will be fine.