Almond Sauce

Name: Almond Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: 100 g Almond Meal; about ⅔ cup (150 ml) Water; about 1 cup (220 ml) Olive Oil; about 2 yolks (36 g) Egg Yolk; brown rice vinegar to taste Rice Vinegar; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Mat Lindsay recipe. Not affiliated with, sponsored by, or endorsed by Mat Lindsay.

FINISHING SAUCE · ROASTED CAULIFLOWER & VEGETABLES

In the published recipe, this is the finishing sauce for roast cauliflower.

Lindsay's almond sauce for roasted cauliflower.

On the jar

ALMOND SAUCE

Method: blend
Yield: about 2 cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Water 150 mlOlive Oil 220 mlRice Vinegar 5 ml

Ingredients

Almond Meal100 g
Waterabout ⅔ cup (150 ml)
Olive Oilabout 1 cup (220 ml)
Egg Yolkabout 2 yolks (36 g)
Rice Vinegarbrown rice vinegar to taste
Saltabout ¼ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Almond Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Mat Lindsay. Australian / contemporary. Cited awards include: Multi-hat Ester (Sydney).

Originally published as Ester Almond Sauce.

Adapted from a Mat Lindsay recipe (Mat Lindsay / Gourmet Traveller (roast cauliflower)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Mat Lindsay / Gourmet Traveller (roast cauliflower) (published as “Ester Almond Sauce”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar