Walnut Sauce

This luxurious walnut sauce is a study in contrasts, combining the earthy depth of soaked walnuts with the bright tang of queso fresco or cream cheese. By blending these ingredients with soaked bread rolls and a splash of milk, you create an incredibly smooth, velvety texture that clings beautifully to pasta, roasted vegetables, or grilled meats. The addition of dry sherry adds a subtle complexity, while a hint of cinnamon and sugar balances the savory profile. It&# 226;ÂÂs a versatile, vegetarian-friendly condiment that elevates everyday meals into something special. Perfect for drizzling over risotto or serving as a dip for crusty bread, this sauce brings a comforting, home-style richness to any table.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 3

Calories: 1331.2

Dietary: Gluten-free, Vegetarian

Description

This luxurious walnut sauce is a study in contrasts, combining the earthy depth of soaked walnuts with the bright tang of queso fresco or cream cheese. By blending these ingredients with soaked bread rolls and a splash of milk, you create an incredibly smooth, velvety texture that clings beautifully to pasta, roasted vegetables, or grilled meats. The addition of dry sherry adds a subtle complexity, while a hint of cinnamon and sugar balances the savory profile. It&# 226;ÂÂs a versatile, vegetarian-friendly condiment that elevates everyday meals into something special. Perfect for drizzling over risotto or serving as a dip for crusty bread, this sauce brings a comforting, home-style richness to any table.

Ingredients

2 cup Walnuts, thin skin removed
1 pound Queso fresco or cream cheese
1 cup Milk
2 small Bread rolls, soaked in milk
2/3 cup Dry sherry
1/4 teaspoon Ground true Ceylon cinnamon
1 tablespoon Sugar, or to taste
To taste Salt

Directions

1
Soak the walnuts in cold water or milk to cover for 3 hours or overnight to soften them.
2
Drain the walnuts and remove the thin, paper-like skins using tweezers if necessary.
3
Discard the soaking liquid and pat the walnuts dry.
4
Soak the bread rolls in the remaining milk until soft, then squeeze out excess liquid.
5
Place the peeled walnuts, softened bread, cheese, sherry, cinnamon, sugar, and salt into a food processor or blender.
6
Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
7
Taste and adjust seasoning with more salt or sugar if desired before serving.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1331.2kcal

% Daily Value *
Total Fat 118.8g183%
Saturated Fat 31.9g160%
Cholesterol 99.9mg34%
Sodium 636.2mg27%
Total Carbohydrate 47.5g16%
Dietary Fiber 9.4g38%
Sugars 10.7g
Protein 31.5g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The soaking step is crucial for softening the walnuts and removing the bitter tannins in the skin. If you are short on time, you can soak them in hot water for 30 minutes, though the skins may be harder to remove.

Queso fresco provides a mild, salty tang, while cream cheese offers a richer, tangier profile. Choose based on your preferred flavor intensity.

Store leftover sauce in an airtight container in the refrigerator for up to 5 days. The sauce may thicken when cold; stir in a splash of milk to restore consistency before serving.

This sauce pairs exceptionally well with pasta, risotto, roasted root vegetables, or as a dip for crusty artisan bread.

Keywords: walnut, sauce, creamy, cheese, queso fresco, sherry, cinnamon, vegetarian, pasta, condiment, blended, nuts, rich, smooth, homemade, dip, drizzle, comfort food, easy, quick

Read it online: https://www.chefs-mate.com/recipe/walnut-sauce/