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Mandarin Almond Cream Sauce

chef.tim.lee's picture
  Sliced almonds 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Mandarin orange liquid 2 Tablespoon (reserved, adjust quantity as needed)
  Cornstarch 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Commercial sour cream 1⁄4 Cup (4 tbs)
  Mandarin oranges 1⁄4 Cup (4 tbs) (reserved, adjust quantity as needed)

Saute almonds in butter in a medium saucepan until lightly browned.
Remove almonds, and set aside.
Combine reserved liquid from oranges and cornstarch; mix well, and add to saucepan.
Bring to a boil; cook over medium heat 1 minute, stirring constantly.
Remove from heat; stir in lemon juice and salt.
Allow sauce to cool slightly; add sour cream and reserved oranges, stirring gently.
Serve over catfish; sprinkle with almonds.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 734 Calories from Fat 590

% Daily Value*

Total Fat 68 g104.1%

Saturated Fat 36.3 g181.6%

Trans Fat 0 g

Cholesterol 150.8 mg50.3%

Sodium 297.1 mg12.4%

Total Carbohydrates 30 g10.2%

Dietary Fiber 3.7 g14.7%

Sugars 8.4 g

Protein 7 g13.7%

Vitamin A 41.4% Vitamin C 34.1%

Calcium 15.2% Iron 5.8%

*Based on a 2000 Calorie diet

Mandarin Almond Cream Sauce Recipe