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Lentil Walnut Burgers with "Almonnaise"
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Almonnaise

This thick, rich sauce can easily take the place of mayo for your favorite burgers or in sandwiches.  You might just find yourself topping it on just about everything, from baked spuds to pasta, beans and rice, or just a big ol' dollop on a raw salad.  Make a double-batch (see note); it is that good! Makes about 1 cup, single-batch.
Course sauces
Servings 1 cup

Ingredients

  • ¾ cup soaked and drained raw almonds (see notes)
  • 1 tbsp red wine vinegar or lemon juice
  • ¼ tsp dill seed or ¼ scant celery seed, or omit either, see note
  • ¼ tsp ground mustard optional, see note
  • ¼ + 1/8 tsp sea salt
  • 1/3 cup + 2-3 tbsp water (as needed to blend/thin)

Instructions

  • Using a blender or immersion blender and deep cup or jar, puree all ingredients (starting with 1/3 cup + 1 tbsp of water) until very, very smooth, scraping down sides as needed.  (A high-powered blender works best to achieve a smooth consistency, but a standard blender or immersion blender can step in, just takes a little longer to smooth.)  If texture is very thick, add another 2-3 tablespoons of water (or more, if needed).  I like this mixture fairly thick, so if you want to thin it out more, go ahead and add more water until you have your desired consistency.

Notes

 
Almonds Note:  Soaking almonds makes them softer for pureeing, and will give a little creamier consistency (plus make the blending easier). If you don’t have time to soak the almonds, go ahead and still use ¾ cup of raw almonds – and just add more water.  You will need to start with ½ cup, and then add another tablespoon or two if needed to get the mixture blended and thinned out a little. I use raw almonds that have the skins intact, so this ‘naise has some flecks of color from the almond skins.  If you don’t want this color, feel free to use blanched almonds, or remove the almond skins after soaking (it's easy, they slip off)!
Double-Batch Note: The blender has an easier time working through this mixture if you double the batch.  It’s not essential, but if you think you will use it up within 4-5 days, consider a double whammy!
Kid-Friendly:  I love this ‘naise best with the dill seed and also the dried mustard, but our kids like it without the dill (or celery seed) and dried mustard.  Also, our children like the addition of just 1 tbsp of nutritional yeast to this mix – give it a try!