📝 About This Recipe
Transport your senses to the sun-drenched coast of Spain with this luxurious, golden-hued almond sauce. This centuries-old Mediterranean staple balances the buttery richness of toasted Marcona almonds with the bright acidity of sherry vinegar and a whisper of smoked paprika. It is an incredibly versatile condiment that adds a sophisticated, nutty depth to everything from charred vegetables to delicate seafood.
🥗 Ingredients
The Nut Base
- 1 1/2 cups Blanched Marcona Almonds (whole and unsalted)
- 1 slice Rustic Sourdough Bread (crusts removed, torn into small pieces)
Aromatics & Spices
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 pieces Garlic Cloves (peeled and smashed)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1 pinch Saffron Threads (toasted and crushed)
- 1 teaspoon Kosher Salt (adjust to taste)
Liquids & Brightness
- 2 tablespoons Sherry Vinegar (or high-quality red wine vinegar)
- 1/2 cup Chicken or Vegetable Stock (warm, used to adjust consistency)
- 1 teaspoon Fresh Lemon Juice (for a final pop of acidity)
👨🍳 Instructions
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1
Heat 2 tablespoons of the olive oil in a medium skillet over medium-low heat. Add the blanched almonds and toast them, stirring frequently, until they turn an even golden brown and smell fragrant (about 4-5 minutes).
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2
Push the almonds to the side of the pan and add the torn bread pieces and smashed garlic cloves. Fry until the bread is crisp and the garlic is golden, approximately 2 minutes.
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3
Remove the pan from the heat immediately to prevent burning. Stir in the smoked paprika and saffron threads, letting the residual heat bloom the spices for 30 seconds.
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4
Transfer the entire contents of the skillet (almonds, bread, garlic, and oil) into a high-speed blender or food processor.
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5
Add the sherry vinegar and half of the warm stock to the blender.
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6
Pulse the mixture several times to break down the large nuts, then switch to high speed.
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7
With the motor running, slowly drizzle in the remaining olive oil in a thin, steady stream to create a stable emulsion.
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8
Check the consistency; if the sauce is too thick, add the remaining stock one tablespoon at a time until it reaches a velvety, spoonable texture.
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9
Add the kosher salt and fresh lemon juice. Blend for another 10 seconds to incorporate.
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10
Taste the sauce. It should be nutty and rich with a sharp vinegary finish. Adjust salt or vinegar if necessary.
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11
For an ultra-fine professional finish, pass the sauce through a fine-mesh sieve, though many prefer the slight rustic texture of the ground almonds.
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12
Serve warm or at room temperature.
💡 Chef's Tips
Always use blanched almonds; the skins can make the sauce bitter and gritty. If the sauce breaks (oil separates), add a teaspoon of warm water and blend vigorously to bring it back together. For a vegan version, ensure you use vegetable stock and a high-quality sourdough bread. Make this ahead of time! The flavors develop beautifully after sitting in the fridge for 24 hours. Be careful not to over-toast the garlic, as burnt garlic will ruin the delicate almond flavor profile.
🍽️ Serving Suggestions
Drizzle over grilled asparagus or roasted spring carrots for a vibrant vegetarian side. Serve alongside pan-seared sea bass or roasted cod to add richness to lean protein. Use as a sophisticated dip for warm pita bread or raw crudités at your next dinner party. Pair with a chilled glass of Albariño or a dry Fino Sherry to complement the nutty notes. Thin it out with a little extra oil and vinegar to use as a decadent dressing for a kale salad.