Servings: 4
Ingredients
- 200 g raw blanched almonds preferably Marcona
- 100 g day-old white bread crusts removed
- 2 cloves garlic
- 150 ml extra virgin olive oil preferably from Málaga
- 3 tablespoons sherry vinegar or good-quality white wine vinegar
- 500-700 ml very cold water depending on desired consistency
- salt to taste
Garnish
- Málaga Muscat grapes or seedless white grapes
- 1 drizzle extra virgin olive oil
- toasted slivered almonds optional
Procédé
Soaking the bread
- Cut the bread into chunks.100 g day-old white bread
- Soak the bread in cold water for 10 minutes.500-700 ml very cold water
- Squeeze out the excess water by hand and set aside.
Blanch the almonds (if needed)
- If the almonds still have their skins, blanch them in boiling water for 2 minutes, then peel while still hot. If they are already blanched, skip this step.200 g raw blanched almonds
Blend the base
- Blend the almonds and garlic on high speed until you have a very smooth, fine paste.2 cloves garlic
- Add the drained bread and blend again until smooth.
Emulsify
- Blend on medium speed, then add the olive oil in a thin, steady stream, as for mayonnaise, to keep the emulsion smooth and stable.150 ml extra virgin olive oil
Vinegar, salt and water
- Add the vinegar and salt, blend, then taste and adjust the seasoning.3 tablespoons sherry vinegar, salt
- With the blender running, gradually add the very cold water until you reach your desired consistency.
Strain and chill
- Strain through a chinois or fine-mesh sieve, pressing with the back of a spoon (optional but recommended for extra smoothness).
- Chill for at least 30 minutes before serving.
Serving
- Serve very cold in bowls or small glasses, topped with a drizzle of olive oil and a few grapes, plus toasted slivered almonds if you like.1 drizzle extra virgin olive oil, Málaga Muscat grapes, toasted slivered almonds
Notes
About garlic: In Málaga, a light hand is used: 2 cloves for 4 servings — 1 for a milder version, 3 for a bolder one.
About vinegar: Sherry vinegar is rounder and mellower; if using a basic table white wine vinegar, use a little less.
Storage: Keeps for 2 days in the refrigerator in an airtight container (by the 3rd day, the raw garlic will dominate). Freezing is not recommended, as the emulsion will split; if frozen, re-blend with a little cold water before serving.
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