blend · pan sauce
HATTED KITCHENPrep 10 minRidgebridge Ester Almond
Independent adaptation of a publicly published Mat Lindsay recipe. Not affiliated with, sponsored by, or endorsed by Mat Lindsay.
From a hatted kitchen.
Ratio
Ingredients
- Almond Meal — 100 g almond meal
- Water — 150 ml water
- Olive Oil — 200 g EVOO
- Egg Yolk — 2 egg yolks
- Rice Vinegar — brown rice vinegar to taste
- Salt — sea salt (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.
Companion jar
Ridgebridge Ester Almond 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mat Lindsay. Australian / contemporary. Cited awards include: Multi-hat Ester (Sydney).
Originally published as Ester Almond Sauce.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Mat Lindsay / Gourmet Traveller (roast cauliflower) (published as “Ester Almond Sauce”). Full citation lives in Provenance.