Photo by 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.
Recipe information
Yield
Makes about 1 cup
Ingredients
1/2 cup slivered almonds
1/4 cup olive oil
1/2 tsp kosher salt
Preparation
Step 1
Purée almonds, oil, salt, and 1/2 cup water in a high-powered blender on high speed until thick, light, and smooth, about 3 minutes.
Do Ahead
Step 2
Aioli can be made 2 days ahead. Cover and chill. Thin with water if needed.
Recipe notes
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