This afternoon my husband and I had Chinese food for lunch, but rather than have sweet-n-sour chicken we opted to try chicken with almond gravy instead. I knew I would like it (any and all foods with almonds ranks high on my list, whether the nuts are whole or ground), but I was certain my husband would dislike the taste (he seems to abhor anything I like, and vice-versa). To my surprise, he went crazy over the almond gravy and said it would be his favorite way to eat chicken meant for sweet-n-sour from now on.

 

The almond gravy is a light tan in color and smooth, almost rich-looking, with absolutely no food particles. I looked around the web tonight to see if I could find something comparable and discovered the following from Specialty Foods:

 

Almond Gravy

2 C water

½ C almonds, ground

2 TBS cornstarch

Onion powder

Salt to taste

 

Blend all ingredients well in blender; transfer to saucepan and cook over medium heat until thick. Dilute if necessary.