Romesco sauce

By dyannucci

TF

Ingredients

• 1/2 cup slivered almonds
• 1/2 poumd roasted red peppers, drained
• 1 egg yolk
• 2 large garlic cloves, peeled
• 1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 tablespoon sherry vinegar

Preparation

Step 1

Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.