Level: Intermediate
Ajoblanco
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 8 oz peeled almonds
- 2 cloves of garlic
- 5.5 oz day-old bread, made into breadcrumbs.
- 750 fl oz. water
- 0.3 cup GOYA® Garlic infused Extra Virgin Olive Oil
- 2 tbsp white wine
- 1 handful of Moscatel grapes to decorate
PREPARATION
1
The night before making this recipe, soak the peeled almonds in water.
2
First, soak the white breadcrumbs.
3
At the time of preparation, drain the almonds and place them in the blender with the peeled garlic cloves and salt. Blend to achieve a smooth paste.
4
Squeeze out the bread and add to the liquidizer. Whisk in the GOYA® Garlic Flavored Extra Virgin Olive Oil little by little, in a trickle, to make an emulsion.
5
Whisk in the GOYA® Garlic Flavored Extra Virgin Olive Oil little by little, in a trickle, to make an emulsion.
6
Then add the water and vinegar and mix well.
7
Leave to cool in the fridge for at least two hours.
8
Serve and garnish with grapes and a drizzle of GOYA® Garlic for extra garlic flavor. Enjoy!