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)

Where it sits

One of 111 egg emulsions in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 1.1:1, higher than 3% of the catalog’s egg emulsions (median 16:1), a sharper mix for the category.

The acid here is vinegar. In this category chefs also reach for lemon juice (39 recipes), white wine vinegar (19), and red wine vinegar (9).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (16 recipes) and vegetable oil (15).

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:

4 kitchens · 7 stars · 4 national awards

Balsamic Mayonnaise★★★ KITCHENOn the jar: AIOLI
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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