Tarator Sauce

Name: Tarator Sauce (Mediterranean Almond & Bread)
Prep time: 10 min
Cook time: 1 min
Total time: 10 min
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: 40 g crustless Italian bread (2-3 slices); 125 g whole almonds, blanched; 1 garlic clove, crushed; ½ cup water; 100 ml olive oil; ½ cup lemon juice; Salt, to taste; Pepper, to taste

Tarator is a creamy, tangy Mediterranean sauce made by blending blanched almonds with bread, garlic, lemon juice, and olive oil. Its standout trait is the 24-hour rest period that allows flavors to fully meld into a rich, balanced condiment.

🌍Mediterranean 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🏷️Tarator 🏷️Almond sauce Mediterranean sauce

🏷️

Total

10 min

Servings

10

Difficulty

Hard

Est. Cost

$17–$28

Recipe Source

View original recipe

From That's Nerdalicious

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Instructions

1
Tear the crustless Italian bread into pieces and place them in a small bowl.
2
Cover the bread pieces with cold water and let them stand for 1 minute to soften.
3
Drain the bread thoroughly and squeeze out any excess moisture.
4
In a food processor, combine the blanched whole almonds and the crushed garlic clove.
5
Process the almonds and garlic until they form fine crumbs, similar to coarse almond flour. Avoid over-processing.
6
Add the squeezed bread to the food processor with the almond and garlic mixture.
7
Process all ingredients together until well combined.
8
With the food processor running, gradually pour in the ½ cup water to emulsify the mixture.
9
Continue to process, slowly pouring in the combined olive oil and lemon juice, allowing them to fully incorporate.
10
Season the Tarator to taste with salt and pepper.
11
Transfer to a sealed container and refrigerate for at least 24 hours before serving.

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Tips & Notes

Pro tips

Blanch almonds yourself for fresher flavor: boil 1 minute, shock in ice water, then slip off skins. Dry thoroughly before blending to avoid excess moisture.
Use day-old crustless Italian bread that has slightly dried out; fresh bread may make the sauce too thick and gluey.
Blend in stages: crush almonds and bread first, then add garlic and lemon juice, then slowly drizzle olive oil while blending to emulsify properly.
Taste after the 24-hour rest; acidity and saltiness intensify as flavors meld—adjust lemon juice and salt accordingly before serving.

Substitutions

Whole almonds (raw, unblanched) → Blanched almonds (texture/color will differ slightly)
Italian bread → Greek or Turkish bread (neutral flavor works equally well)
Olive oil → Light vegetable oil (reduces fruity Mediterranean character but maintains creaminess)
Lemon juice → White wine vinegar or a mix of both (shifts tanginess but maintains acidity)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days; thin with water or lemon juice if it thickens. Freeze up to 3 months.

Common Questions

Can I make tarator sauce without blanched almonds?

Unblanched almonds will work but will produce a darker, speckled sauce with a slightly more bitter edge. Blanched almonds create the traditional pale, creamy appearance and milder flavor.

Why does tarator sauce need to rest for 24 hours?

The resting period allows the bread to fully hydrate, the almonds to soften completely, and the garlic and lemon flavors to meld cohesively, resulting in a smoother, more balanced sauce.

How do I store tarator sauce?

Store covered in the refrigerator for up to 5 days. It thickens slightly as it sits; thin with water or lemon juice before serving if needed.

Can tarator sauce be frozen?

Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator and stir well before serving; the texture may separate slightly upon thawing.