Ajo Blanco

Ingredient Amount
Almonds, toasted 3 lb.
Garlic, blanched 2 oz.
Extra virgin olive oil 5 cups
Mineral water 3 qt.
Bread 6 oz.
Sherry vinegar 1½ cups

Method

  1. Soak the almonds in room temperature water overnight.
  2. Put the garlic in a saucepan covered with water and bring to a boil. Remove and let cool.
  3. Blend all the ingredients until smooth, adding more water if necessary to adjust the consistency. Strain through cheesecloth and a fine strainer.

Additional tips

Recipe credit: Recipe credit: José Andrés, as presented at the 2008 World of Flavors Conference. Published with permission of the author. All rights reserved.

© 2017 The Culinary Institute of America