Creamy Almond Sauce

Salsa de Ajo Blanco

Preparation info
  • Makes about

    ½ cup

    • Difficulty

      Easy

Appears in

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
  • cup blanched almonds, finely ground in a food processor
  • 1

Method

  1. Crumble the bread into a small sieve and run cold water over it for a few seconds, until the bread almost dissolves. Drain well.
  2. 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.
  3. Scrape the almond mixture into