Spicy Tomato-Almond Aioli

Preparation info
  • Makes

    2½ to 3 cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This is my version of the classic Catalan ro-mescu sauce that is great stirred into a fish stew, or spooned over grilled shrimp or scallops or cold-poached fish, grilled eggplant, and leeks. It’s also delightful with fried potatoes.


  • 1 tablespoon finely chopped garlic
  • 2 egg yolks
  • 3 to 4 tablespoons



Mash the garlic to a paste in a mortar: set aside. Place the egg yolks in the container of a blender or food processor or in a bowl with a little of the lemon juice and process or whisk to blend. Gradually process or whisk in the olive oil, a few drops at a time and then in a steady stream, until a thick emulsion is formed. Add the remaining lemon juice, garlic, and salt to