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.
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.
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.
