Amandine (garnish)

Amandine is a culinary term indicating a garnish of almonds. Dishes that are prepared with this garnish are usually described as "à la amandine". This garnish is most commonly used in French cuisine, but has been adopted by various other culinary traditions due to its versatility and the subtle flavor enhancement it provides.

Origin

The term "amandine" is derived from the French word for almond, "amande". The use of almonds as a garnish in French cuisine dates back to the Middle Ages, when they were a popular ingredient in both sweet and savory dishes. The practice of referring to dishes garnished with almonds as "à la amandine" is believed to have originated in the 19th century.

Preparation

The preparation of an amandine garnish involves blanching almonds in boiling water to remove their skins, then slicing or slivering them. The almonds are then sautéed in butter until they are golden brown. In some recipes, the almonds may be toasted in the oven instead. The prepared almonds are then sprinkled over the dish just before serving.

Usage

Amandine is commonly used as a garnish for fish dishes, particularly trout and sole. It is also used in the preparation of vegetables, particularly green beans, and in some dessert recipes. The use of amandine is not limited to these dishes, however, and it can be used to enhance the flavor of a wide variety of foods.

Variations

While the traditional amandine garnish is made with almonds, variations of the garnish can be made with other types of nuts, such as hazelnuts or pistachios. These variations are not traditionally referred to as "amandine", but the term is sometimes used in a broader sense to refer to any dish garnished with nuts.

See also

• French cuisine
• Garnish (food)
• Almond