Almond Buttermilk Sauce
Yummy with fresh veggies or on fish or chicken or crackers. This is pretty easy to make, I usually make a double batch, it keeps at least a week in the fridge
Toast in a pan until fragrant (not very long), let cool and grind (i use a coffee grinder dedicated to spices).
- 1 teaspoon Cumin seed
- 1 Tablespoon coriander seed
Add to the following in a processor or blender:
- 1/2 cup sliced or slivered almonds, toasted
- 1 large garlic clove
- 1 teaspoon each salt and pepper
Add:
- 2 Tablespoons madiera (or any sherry)
- 2 teaspoon sherry vinegar ((don’t skimp and use regular vinegar)
- 1/2 cup low-fat buttermilk
finally, in a thin stream add:
- up to 1/2 cup almond oil (feel fress to use less, based on the consistency you are after)
Refrigerate
