Chef Eric Skokan
Black Cat, Bramble and Hare
Chef Skokan emulsifies toasted almonds and roasted garlic to create a thick sauce that doesn’t rely on fat for its richness. This versatile Turkish preparation is a kitchen multitasker—it can be drizzled over roasted vegetables, meats and fish, served as a dip for veggies or used as a salad dressing.
1 cup toasted almonds
2 tbsp. roasted garlic
1/2 cup sunflower oil
Juice from 1/2 lemon
1. In large saucepan, boil almonds and roasted garlic together in 1 1/2 cups water. Continue boiling until water is almost evaporated. While hot, transfer almonds and garlic to food processor and blend on high speed until very smooth, scraping sides of bowl if necessary. If too thick, add water, 1 tablespoon at a time, until smooth.
2. With food processor running, slowly add oil until incorporated. Season with lemon juice and salt to taste. Store in tightly covered container in refrigerator for up to 4 days.
Photo courtesy of the Almond Board of California