ALMONDAISE

2/3 c. blanched almonds

2-3 T. fresh lemon juice

1/2 t. salt

3/4 c. water

1 small clove garlic

1/4 c. olive oil

Place almonds in boiling water for 1 minute to blanch.  Peel off skins.  Blend water and almonds on high to make cream.  Add 1-2 tablespoons of water if blades don't move freely.  Add seasonings.  Slowly dribble olive oil into blender, on high, until cream thickens.