, thickened with almonds: Smoothly blend 80 g raw
almonds into 1.6 litres (7 c.) of the octopus cooking
liquid; keep cold until needed. In a blender
, blend 200 ml (3/4 c.) of this liquid; thicken it gently over the heat, and when the jus is very hot add a spoonful and a half of mayonnaise
. Blend together carefully to obtain a very smooth sauce
. Be careful not to let the mixture boil.