Marcona Almond Mayonnaise Recipes

MARCONA ALMONDS WITH SEA SALT

Steps:

• Place the almonds in a serving bowl and sprinkle with sea salt.

SEA BASS SAN SEBASTIAN

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
• Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
• Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
• Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
• Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

MARCONA ALMOND MAYONNAISE

Steps:

• 1. Pour vinegar and agave into vita-mix and puree on high speed for 20 seconds until combined.
• 2. With motor running on medium or high, drizzle in olive oil to create an emulsion.
• 3. Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture.
• 4. Blend in 2 tablespoons of almonds, then check for thickness and texture.
• 5. If necessary, blend in another tablespoon of almonds, until thick and creamy.
• 6. Serve with sandwiches, burgers and salads.

THYME-ROASTED MARCONA ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

MARCONA ALMONDS/ CALIFORNIA STYLE

Steps:

• .Preheat oven to 300°F.
• Boil almonds in water for about 30 seconds.
• Drain the almonds in a sieve, then place them in a clean dish towel.
• Rub them to remove the skins.
• Place the almonds on a rimmed baking sheet.
• Add olive oil and coat them evenly.
• Sprinkle with salt.
• Bake the almonds 30 to 40 minutes, stirring a couple of times so that they brown evenly.
• When done, spread on a cool surface to let cool.
• Add more salt if needed.
• Store in an airtight container.

SPANISH FRIED MARCONA ALMONDS

Steps:

• Preheat oven to 350°F.
• Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
• Transfer to a plate and let cool 10 minute.
• Line a plate with paper towels and set aside.
• Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
• Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
• Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
• They keep up to 3 days if covered.

ALMOND MAYONNAISE

Steps:

• Grind the almonds in a blender.
• Add the water, nutritional yeast flakes, salt and garlic powder and process until fairly smooth.
• With the blender on low, add the olive oil and flaxseed oil in a slow, steady stream.
• Stop and start as needed in order to stir the mixture and scrape down the sides of the blender jar.
• Add the lemon juice and vinegar and process until thick and creamy.
• Store in a tightly covered container in the refrigerator. It will keep 10 to 14 days.