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

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

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