1 Garlic head;
- top 1/2" sliced off
2 tb Olive oil; plus more
- for drizzling
2 tb Blanched almonds
1 tb Cider vinegar
1 tb Water; or more as needed
1/2 ts Salt
After much tinkering, we've come up with a versatile sauce that can
be used on steamed or grilled vegetables or to perk up sauces and
stews. I've even thinned it a little and used it as a salad dressing.
Preheat the oven to 350°F. Place the garlic head, with the skins
still on, in a small baking dish. Drizzle with a bit of olive oil,
cover tightly with aluminum foil, and bake until soft, about
45 minutes.
Squeeze the garlic cloves out of their skins into a blender or food
processor. Add the almonds and process until smooth. Add the olive
oil, vinegar, water, and salt, and process until well blended. Add a
little more water if a thinner consistency is desired.
Transfer to a container with a tight-fitting lid and refrigerate until
ready to use, up to several days.
