A punchy raw garlic sauce is the resourceful cook’s secret weapon. When you’re after a low-input, high-impact, wake-up-whatever-leftovers condiment, nothing delivers like a proper fluffy aioli or fiery Lebanese toum. And right now this ajo blanco sauce has our hearts aflutter: rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on, in, and underneath every simply prepared vegetable and protein we’re making this season.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.
Step 2
Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
Step 3
Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
Step 4
Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
Recipe notes
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