Almond and Sherry Vinegar Sauce

Name: Almond and Sherry Vinegar Sauce
Yield: Serves 4
Ingredients: 1 tablespoon extra virgin olive oil; 1½ tablespoons capers soaked in water, squeezed and finely chopped (optional); 1 garlic clove, crushed to a paste with salt; 1 garlic clove, crushed to a paste with salt; sea salt; 1½ tablespoons capers soaked in water, squeezed and finely chopped (optional); ½–¾ tablespoon sherry vinegar; 8–10 tablespoons water; 150 g whole blanched almonds; 25 g stale white bread, crusts removed, soaked in water; 25 g stale white bread, crusts removed, soaked in water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This sauce goes well with fish or chicken. See also the recipe for Cecina with Beetroot and Almond Sauce. When we serve this sauce with fish, we sometimes add capers.

Ingredients

150 g whole blanched almonds
8–10 tablespoons water
25 g

Sauce
Vegan

Method

In a food processor, grind the almonds until the consistency is as fine as possible. Now add 3 tablespoons of the water and process until the almonds form a paste. Squeeze the bread of excess water and add to the almonds along with the garlic. Combine until smooth. Slowly add the rest of the water and the olive oil, until you end up with a thick but smooth consistency similar to mayonnaise. Tra