Title: Diamond's Almondaise
Categories: Vegan Vegetarian Diabetic Neysa
Yield: 1 Servings

1/2	c	Blanched almonds
1/2	c	Distilled water
1	sm	Sliver garlic
1/2	ts	Sea salt (optional)
1/2	ts	Spike
		Dash cayenne (optional)
		Fresh ground pepper to taste
2	c	To 3 c safflower oil
2	tb	To 3 tb fresh lemon juice

Place blanched almonds and water in blender and blend on high until a thick cream forms. If blender refuses to turn, add 1 to 2 Tb water until blade moves freely. Add garlic, sea salt, lemon juice and pepper. Blend briefly. Remove center plug from top of blender and, while blender is on high, slowly drizzle oil into cream mixture. When mixture refuses to accept any more oil, the oil will sit in a bubble on top of almondaise. At this point, remove the lid and continue to add oil in a thin stream, beating shallowly with a spoon so that you do not hit the moving blade. This will force more oil into the mixture and make a thicker product. Final consistency should be between that of mayonaise and whipped cream cheese. Store in a covered glass container in the refrigerator. Almondaise keeps for at least a week (if it hasn't been used up!) Yields 3 to 4 cups.

IMPORTANT INFORMATION;

As in the making of all mayonaises, certain basics apply in this procedure. First of all, ALL the ingredients MUST be at room temperature. Secondly it is necessary to carefully observe the indicated amounts. And last, oil should be added in a thin, fine stream and very slowly.

Almonds can be blanched ahead of time and stored in the refrigerator in water for a day or two. REMEMBER to bring them to room temperature before using them.

If you occasionally have a "failure" don't worry about it. Sometimes too much moisture in the atmosphere interferes with the emulsification process.

Source: Fit for Life II: Living Healthy by Harvey and Marilyn Diamond

Typos by Neysa

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