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Epicurious
Bon Appétit

Cucumbers With Ajo Blanco Sauce

By Andy Baraghani

4.8

(7)

Long wedges of cucumber on serving platter covered in pooling white sauce and sprinkled with chopped peanuts.
Photo by Alex Lau, Food Styling by Susie Theodorou

A punchy raw garlic sauce is the resourceful cook’s secret weapon. When you’re after a low-input, high-impact, wake-up-whatever-leftovers condiment, nothing delivers like a proper fluffy aioli or fiery Lebanese toum. And right now this ajo blanco sauce has our hearts aflutter: rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on, in, and underneath every simply prepared vegetable and protein we’re making this season.

Recipe information

  • Yield

    4 servings

Ingredients

5 mini seedless or Persian cucumbers (about 12 oz.)
Kosher salt
3 tsp. sherry vinegar or red wine vinegar, divided
3/4 cup blanched almonds, divided
1 garlic clove, finely grated
1/2 cup extra-virgin olive oil
Flaky sea salt

Preparation

  1. Step 1

    Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.

    Step 2

    Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.

    Step 3

    Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.

    Step 4

    Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.

    Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

TagsSpanishEuropeanCucumberVegetableAlmondNutSideLunchDinnerDairy FreeGluten FreeVeganVegetarianKetoQuick5 Ingredients or FewerBlenderBon Appétit

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