A few months back I accidentally whipped a perfect version of almondaise. I was in the middle of carrying on a conversation with my sister-in-law, Michelle, and haphazardly blended up something we could both hardly stop eating. The texture was perfect; the flavor subtle but extremely satisfying. The problem? I couldn't remember what I'd done! (I do this all the time.)
Almondaise, and mayonnaise for that matter, are simple in their ingredients, but extremely volatile when it comes to the process. If you don't do it right you end up with a runny, liquidy mess that tastes just fine, but is simply not the same as the light and airy product you'd hope for.
So for two months, literally, I spent way too much time in the kitchen, and way too much money on almonds and olive oil, but at last, eureka! I got it.
A MUST HEED: THE LEMON AFTER RULE
If you're a bit of an avant garde cook like me, you must make an exception this time. If you don't follow this rule, it won't work. (Don't worry, you can go back to your creative ways once the task is complete.)
Don't ask me why, but there's something with the chemistry of the lemon, and the process of when you add it in that changes the texture of this stuff completely.
I'll state it here and then mention it again below, because it really is worth mentioning twice. You must add half of the lemon juice after blending the almonds and water together, and then add the other half after adding in the olive oil. That's it. Everything else can be haphazard (mostly), but follow this rule if you want a good consistency!
Alright, enough of that. Let's get cookin'.
INGREDIENTS:
BASIC
1 c. soaked almonds*
1 c. water
2 c. extra light olive oil (I like Bertolli's)
3 T. fresh lemon juice (usually the yield of one lemon)
GARLIC
Add:
1/2 tsp garlic salt
SLIGHTLY SWEET N' TANGY (MAYO-LIKE)
Add:
1/2 tsp. sea salt
1/2 tsp. raw sugar
1 tsp. raw apple cider vinegar
1 T. fresh squeezed lemon juice
Directions:
1. Blend almonds and water until very smooth.
2. Add half of the lemon juice (1 1/2 T.) and blend again on medium-high speed for at least 30 seconds. You will noticed the mixture thickens a bit.
3. With the blender running on low, add a few drops of olive oil. Increase the speed and continue to add the oil in a thin running stream until you have incorporated all 2 cups.
4. After you have added all the oil, turn off the machine and add the other half of the lemon juice (1 1/2 T.). Continue to blend on medium speed, slowly increasing the speed until you have trouble getting it to mix in and need to turn the blender on and off to release the air, stir and then re-mix.
You can turn off the blender and be done at this point. OR you can release the air in the mixture by stirring and re-blending if you choose (which is what I did in this case, notice the "stiffness" of the image in step #5). The more you do this the thicker it will become. Just note that the almondaise will get thicker after it's put in the fridge.
5. Pour, scrape, or dump (depending on the thickness) into a medium-size bowl.
6. Leave it be for a basic recipe OR add the garlic salt or other ingredients for variation and mix well. Enjoy!
*P.S. A Note on Soaking Almonds
I like to soak my almonds at least 24 hours in a wide-mouth mason jar. Although you can use a bowl, etc., it just makes it easier for storing and using. It is said that the phytic acid is removed after four hours of soaking, and that they have the properties of being "sprouted" after this time, but for me they just seem to perform better the longer they are soaked. Probably a myriad of reasons, like the chemistry of the lemon.
P.S.S. (Additional Tips)
Perhaps I should change the name of this post to "Perfecting Almondaise," as it seems I've had to tweak the recipe three times since posting it! Sigh. Here are some additional tips:
1. Don't attempt almondaise when it rains. I don't know why, but for some strange reason it always seems to turn out runny on the days I make it when it's rainy. (Barometric pressure and the nature of lemons?) So if you're already feeling blue due to the climate, give it a rest and try your hand another day. (That is, unless, you live in a rainy climate anyway, in which case I would defer you to tip #2:)
2. More almonds, less water. I have found that sometimes (like on the days that it rains) it is better to add a little less water and a little more almonds. This stuff is tricky! But worth it once achieved.
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