Almond Aioli
Ted Cavanaugh
Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.
Ingredients
Makes about 1 cup
½
cup slivered almonds
¼
cup olive oil
½
tsp kosher salt
Preparation
Step 1
Purée almonds, oil, salt, and ½ cup water in a high-powered blender on high speed until thick, light, and smooth, about 3 minutes.
Step 2
Do Ahead: Aioli can be made 2 days ahead. Cover and chill. Thin with water if needed.
Nutrition Per Serving
For 4 servings (1/4 cup each): Calories (kcal) 200 Fat (g) 20 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 3 Sodium (mg) 140
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