Diamond’s Almondaise
Ingredients
1/2 C. blanched almonds
1/2 C. distilled water
1 small sliver garlic
1/2 tsp. sea salt (optional)
1/2 tsp. spike
dash cayenne (optional)
fresh ground pepper to taste
2 C. to 3 C. safflower oil
2 Tbsp. to 3 Tbsp. fresh lemon juice
Cooking Instructions
Place blanched almonds and water in blender and blend on high until a thick cream forms. If blender refuses to turn, add 1 to 2 Tbls. water until blade moves freely. Add garlic, sea salt, lemon juice and pepper. Blend briefly. Remove center plug from top of blender and, while blender is on high, slowly drizzle oil into cream mixture. When mixture refuses to accept any more oil, the oil will sit in a bubble on top of almondaise. At this point, remove the lid and continue to add oil in a thin stream, beating shallowly with a spoon so that you do not hit the moving blade. This will force more oil into the mixture and make a thicker product. Final consistency should be between that of mayonnaise and whipped cream cheese. Store in a covered glass container in the refrigerator. Almondaise keeps for at least a week
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)