This recipe was created to accompany Sauteed Sea Bass.
- 1 cup blanched slivered almonds
- 1 cup packed fresh white breadcrumbs
- 3/4 cup (about) water
- 3 tablespoons fresh lemon juice
- 2 garlic cloves
- 1/2 cup olive oil
- 1 cup packed fresh white breadcrumbs
Finely grind almonds in processor. Add breadcrumbs, 1/4 cup water, lemon juice and garlic and process until thick and smooth, about 2 minutes. With machine running, gradually add olive oil through feed tube. Mix in enough water to make thick creamy sauce. Season to taste with salt. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Makes about 2 cups.
From "Bon Appétit
" magazine, May 1995
| middle eastern recipe index | christina m k al-sudairy | 72% off bon appétit! |
