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Amandine, sometimes anglicised as almondine, is a culinary term indicating a garnish of almonds This process, known as “toasting,” brings out the natural oils in the almonds, releasing a rich, nutty flavor that is then infused into the dish. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole (or flaked) toasted almonds.
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The meaning of amandine is prepared or served with almonds In its simplest form, amandine refers to a sauce or seasoning made with almonds, typically sliced or slivered, and browned in butter or oil How to use amandine in a sentence.
Green bean almondine is a simple, straightforward, classic french side dish that's at home on any southern dinner table
Almondine (or amandine to use the original french culinary term) refers to the garnish of crunchy almonds, plus a touch of fresh lemon and nutty browned butter. In french cuisine, amandine is used to describe the use of almonds in decorating or flavoring a dish and is often used in the names of many dishes, much as au gratin is used to specify what to expect from the dish.
