[Sca-cooks] Re: Almedroch query

[Vincent Cuenca]

>Is Almedroch (Spanish Cuisine garlic-cheese-hot water sauce) supposed to be
>served hot or cold? Has anyone tried both ways? What did you think? MTIA,
>
>ciao
>Lucrezia

Cool to cold.  Think roast-garlic mayonnaise.  My version is mostly from de
Nola, with a few bits from Sent Sovi.  De Nola says you should use cool
broth in the sauce so as not to melt the cheese. My version calls for 2
heads of roast garlic, the yolk of one hard boiled egg, 2-3 tablespoons of
grated parmesan, about 4 tablespoons of olive oil, and the same amount of
cool broth.  Peel the roast garlic and mash up with the egg yolks, then
start whipping in the olive oil to form an emulsion.  Keep whipping, and add
the cheese and broth.  It's a bit grainier than mayonnaise, but really good
with roast eggplant, pork, and lamb. You'll be certifiably vampire-free for
a week.


Vicente
(also good in tuna salad, and potato salad, and... )
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