18/12/2014
Almond and sherry vinegar sauce
Sauces / Summer / Sam & Sam Clark / Serves: 4


150g whole blanched almonds
8-10 tablespoons water
25g stale white bread, crusts removed, soaked in water
1 garlic clove, crushed to a paste with salt
1 tablespoon extra virgin olive oil
1.5 tablespoons capers soaked in water, squeezed and finely chopped (optional)
1/2-3/4 tablespoon sherry vinegar




Notes:



Source:

Moro
p.251


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.
Transfer to a bowl, add the capers if you are using them and season with sherry vinegar and salt to taste.