• 200 ml (7 fl oz) almond oil
• 20 ml (⅔ fl oz) sherry vinegar
• 100 g (3½ oz/⅔ cup) blanched almonds
• ½ garlic clove
• 1 g (1/32 oz) xanthan gum
• sea salt flakes

Place all the ingredients and 250 ml (9 fl oz/1 cup) water in an upright blender and blend until smooth. Season with salt. Pass through a fine sieve. Transfer to a cream canister and charge twice. Set aside.