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Ajo Blanco Dressing

yield
18 fl oz.
servings
expiration date
5 days
ADDITIONAL PREP RECIPE
No items found.
ingredients

• 100g Marcona almonds
• 4g / 1 peeled garlic clove
• 30g / 2T dry sherry
• 30g / 2T lemon juice
• 60g / 4T sherry vinegar
• 150g / 6 floz blended oil
• 200g water / 7 floz water

• 1/2 oz of kosher salt (14 grams)

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sourcing
PROCEDURE
  1. Combine all of the ingredients, except the blended oil, in a VitaPrep mixer.
  2. Blend until smooth.
  3. With the mixer running on low speed, add the oil to emulsify.
  4. Taste & season with kosher salt.
  5. Refrigerate until needed.
CRITICAL CONTROL POINT

Shake dressing well before using, it will separate slightly as it sits.

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