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EMERIL'S ALMOND SKORDALIA

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EMERIL'S ALMOND SKORDALIA

 

3/4 cup almonds, (not roasted, but fresh)

6 garlic cloves

1/4 cup good-quality red wine vinegar

3/4 extra-virgin olive oil

Salt and freshly ground black pepper

 

 

 

 

Place the almonds and garlic in a food processor and with machine running,

slowing add 3

tablespoon of the vinegar and three-fourths cup of the oil. Taste and season

with salt and freshly

ground pepper to taste, and add more vinegar and oil if desired.

 

Makes about 1 cup

 

Author: Emeril Lagasse, Jan 2001

Formatted by Chupa Babi: 01.20.08

 

ChupaNote: add 1 t. red pepper flakes to warm it up, increase to taste.

 

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