Creamy Almond Sauce

Name: Creamy Almond Sauce (Salsa de Ajo Blanco)
Yield: Makes about ½ cup
Cuisine: Spanish
Ingredients: Coarse salt (kosher or sea); 1 medium-size garlic clove, crushed with a garlic press; ⅓ cup blanched almonds, finely ground in a food processor; ½ slice white sandwich bread; ¼ cup fragrant extra-virgin olive oil; 1 tablespoon sherry vinegar, preferably aged, or more to taste

Salsa de Ajo Blanco

Preparation info

Makes about
½ cup

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

In the last few years, it has become fashionable among Spanish chefs to serve ajo blanco (the Andalusian almond gazpacho) as a sauce for seafood. It’s an inspired idea. Just remember, you’ll need to make the sauce at least a half hour before you plan on serving it, to allow the flavor to develop.

Ingredients

½ slice white sandwich bread
⅓ cup blanched almonds, finely ground in a food processor
1

Europe
Spain
Sauce
Starter
Mediterranean
Vegan

Method

Crumble the bread into a small sieve and run cold water over it for a few seconds, until the bread almost dissolves. Drain well.
Place the bread in a blender along with the almonds, 3 tablespoons cold water, and the vinegar and process to a paste. With the motor running, drizzle in the olive oil, as if making mayonnaise.
Scrape the almond mixture into