Recipe for almond sauce from Karlos Arguiñano, an ideal sauce to accompany fish, white meat and vegetables.
- 2 eggs
- 5 cloves garlic
- 1 carrot
- 1 through
- 50 g ground almonds
- Extra virgin olive oil
Chop and cook carrots and leeks in a saucepan with water and a few sprigs of parsley. Season and cook for 15 minutes. Strain the broth and book it.
Cook the eggs in a saucepan with water and salt for 10 minutes. Separate the egg whites from the yolks and preserve them.
Mash a clove of garlic peeled in the mortar, add the egg yolks and ground almonds. Continue to mash and add the broth. Mix well. Add a little red pepper. Mixture. Strain and reduce in a saucepan.
Season with salt and use the almond sauce for the selected dish.
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David from 55000 Recipes