Adapted from The Royal Oak Restaurant and Pub. I fell in love with this creamy sauce when I first tasted it back in 1970 at the Royal Oak Pub in New Orleans, owned by Mr. and Mrs. John Newsham. They used to serve it with fried eggplant, and it is one of those texture and flavor combinations that I will never forget: the crisp eggplant nestled into the nutty, garlicky puree (as thick and luscious as butter-cream). Later, when I became a chef, the Newshams were big supporters of my career and even shared with me two of their family recipes, including this one, after Mr. Newsham passed away. I will always be grateful to them for the many food memories, and for their kindness.
This sauce will keep in the refrigerator for about a week. In addition to fried eggplant, this sauce is delicious with Seasoned Pita Crisps (p. 89) and Roasted Red or Golden Beet Salad (p. 102).
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Place the bread, vinegar, garlic, and lemon juice in a food processor and pulse to mix thoroughly. Add the salt and almonds and blend. With the motor running, drizzle in the olive oil (the final mixture will be creamy and smooth). Taste and adjust the flavor to your liking with more lemon juice or olive oil.
