Ajoblanco

Name: Ajoblanco
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: Mediterranean
Ingredients: 200 g Almonds; about 3 Tbsp (48 ml) Vinegar; 50 g Breadcrumbs; about 1 clove (5 g) Garlic; about ¼ tsp (2 g) Salt; 11 tsp olive oil (55 ml) Olive Oil; about ¾ cup (200 ml) Water

Independent adaptation of a publicly published Miguel Ángel de la Cruz recipe. Not affiliated with, sponsored by, or endorsed by Miguel Ángel de la Cruz.

DIP · SMOKED HAM & QUINCE

In the published recipe, this is the dip for ajoblanco with smoked ham & quince.

De la Cruz's ajoblanco for smoked ham & quince.

On the jar

AJOBLANCO

Method: blend
Yield: about 2 cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Vinegar 48 mlOlive Oil 55 mlWater 200 ml

Ingredients

Almonds200 g
Vinegarabout 3 Tbsp (48 ml)
Breadcrumbs50 g
Garlicabout 1 clove (5 g)
Saltabout ¼ tsp (2 g)
Olive Oil11 tsp olive oil (55 ml)
Waterabout ¾ cup (200 ml)

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

Ajoblanco 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

Miguel Ángel de la Cruz. Spanish / Castilla y León. Cited awards include: Michelin 1* (La Botica de Matapozuelos).

Originally published as Ajoblanco (Almond–Vinegar Emulsion).

Adapted from a Miguel Ángel de la Cruz recipe (Miguel Ángel de la Cruz / Cervantes × INTERPORC vol.1 + Diario de Gastronomía).

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 Miguel Ángel de la Cruz / Cervantes × INTERPORC vol.1 + Diario de Gastronomía (published as “Ajoblanco (Almond–Vinegar Emulsion)”). Full citation lives in Provenance.

Companion jar