ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sherry-Almond Sauce

Yield Makes about 1 cup

Ingredients

  • 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

Nutrition Information

  • calories 20
  • caloriesfromfat 45 %
  • protein 0.8 g
  • fat 1 g
  • satfat 0.5 g
  • carbohydrate 1.9 g
  • fiber 0.1 g
  • sodium 14 mg
  • cholesterol 1.9 mg

How to Make It

  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.

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

  3. Nutritional analysis per tablespoon.