From the White Lotus Kitchen

Beatrix's Almondaise

It's the secret sauce

What a perfect time of year to release this recipe from Beatrix.  Everyone who passes through the White Lotus Kitchen wants to know what this amazing condiment is.  Some people love it so much they would eat it with a spoon if they could get away with it!  Others look pleasantly puzzled as they spread the bun of their tempeh burger exclaiming, “I’ve never heard of almondaise”.  Why, of course they haven’t… it’s the secret sauce!  

We hope you have many beautiful summer gatherings in which to share this delicious condiment.  Enjoy… and you could eat it with a spoon at home and not get caught!

makes 1 ½ cups

½ cup raw blanched almonds
¼ to ½ cup water
1/8 teaspoon minced garlic
2 teaspoons nutritional yeast
¼ teaspoon sea salt
½ to 1 teaspoon apple cider vinegar
2-3 tablespoons lemon juice.
½ cup of light oil

Blanch almonds by placing them in small bowl covered with boiling water.   When cool enough to touch, slip the skins off.  Use a blender to grind the almonds and add ¼ cup water, the apple cider vinegar, garlic, sea salt and nutritional yeast.  Continue to blend until smooth.  Keep the blender running and slowly add the oil in a thin stream from a high hand held position.   If the almondaise is not thick enough, add a little more oil.   Refrigerate for at least ½ hour before serving which will help to firm it up.   Almondaise will keep  3-4 days in the refrigerator in tightly closed glass jar.