This is a great substitute for mayonnaise!

Almonaise                            Makes 2 cups

Make double batch

1/2 cup blanched almonds

1/2 cup water

2-3 tablespoons fresh lemon juice         

1 small clove garlic

1/2 teaspoon salt    

1/2 cup olive oil

If you don’t mind a few flecks of brown leave the almond skins on but if you need a white product, place almonds in boiling water for 1 minute to blanch.  Peel off skins.  Blend 1/2 cup water and almonds on high to make cream. 

Add 1 to 2 more tablespoons of water if blades don't move freely.  Slowly dribble olive oil into blender, on high, until cream thickens.  

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