Created by Chef Jacques Gautier, Palo Santo, Brooklyn

Ingredients

    • 1 pound
      (454 g) blanched almonds
    • 2 tablespoons
      (30 ml) olive oil
    • 1
      yellow onion, peeled and chopped
    • 1
      head of garlic, peeled and chopped
    • 1 cup
      (250 ml) white wine
    • 2 cups
      (500 ml) white chicken stock

Instructions

    1. Heat oil in a saucepan over medium heat.

    2. Sautee onion and garlic until translucent add almonds and stir while continuing to cook for a couple of minutes.

    3. Deglaze with white wine. Reduce white wine by half. Add stock and lower flame.

    4. Simmer for 15 minutes. Blend and strain. Serve with fish and/or vegetables