Speads and Dips Recipes Recipes for Speads & Dips Delectable Dips


A thick and creamy Almond and Pepper sauce that can be served with grilled or boiled meats, shell-fish or fish.


• 1 ½ blanched slivered almonds
• 1 tsp. finely chopped garlic
• ½ tsp. cayenne pepper
• 1 tsp. salt
• 1 small tomato, peeled, seeded and finely chopped
• 3 tablespoons red-wine vinegar
• 3/8 pint olive oil


1. Preheat the oven to 350°F.

2. Place the almonds on a baking sheet and toast them in the centre of the oven for about 10 minutes until they are lightly browned.

3. Grind the toasted almonds in a food processor then crush the almonds, garlic, cayenne pepper and salt together with a large pestle and mortar or in a small bowl with the back of a wooden spoon. Add the tomato and vinegar and mash the mixture vigorously to a smooth paste.

4. Transfer it to a mixing bowl and beat in the oil a teaspoon at a time with a whisk or a rotary beater.  Make sure each teaspoon is absorbed before adding more. When about 6 tablespoons of the oil have been beaten in, the sauce should be thick and creamy.

5. Pour in the remaining oil in a slow thin stream, beating steadily. The finished sauce should be thick enough to hold its shape almost solidly in a spoon.

6. Taste for seasoning and serve.
(makes about ½ pint)

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