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
Heat oil in a saucepan over medium heat.
Sautee onion and garlic until translucent add almonds and stir while continuing to cook for a couple of minutes.
Deglaze with white wine. Reduce white wine by half. Add stock and lower flame.
Simmer for 15 minutes. Blend and strain. Serve with fish and/or vegetables