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Sherry-Almond Sauce





Yields
Makes about 1 cup

 1 tablespoon slivered almonds
 1/2 cup minced shallots or onion
 1 tablespoon butter or margarine
 1 tablespoon all-purpose flour
 1 cup dry sherry
 1 cup fat-skimmed chicken broth
 1/4 teaspoon dried thyme
Step 1
1

In an 8- to 10-inch frying pan over medium-high heat, stir or shake 1 tablespoon slivered almonds until golden, about 3 minutes. Pour from pan. Add 1/2 cup minced shallots or onion and 1 tablespoon butter or margarine. Stir over high heat until shallots are limp, about 2 minutes. Add 1 tablespoon all-purpose flour to pan and stir until mixture is lightly browned, 2 to 3 minutes. Add 1 cup dry sherry, 1 cup fat-skimmed chicken broth, and 1/4 teaspoon dried thyme. Boil, stirring often, until sauce is reduced to 1 cup, about 7 minutes. Finely chop almonds and stir into sauce.

Step 2
2

If making sauce up to 1 day ahead, cover and chill.

Step 3
3

Nutritional analysis per tablespoon.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 20Calories from Fat 45
% Daily Value *
Total Fat 1g2%

Saturated Fat 0.5g3%
Cholesterol 1.9mg1%
Sodium 14mg1%
Total Carbohydrate 1.9g1%

Dietary Fiber 0.1g1%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.