Pixicook
LoginGet Started
    HomeRecipesSaucesWalnut Dream Sauce
    recipe image

    Walnut Dream Sauce

    clock-icon23 minutes
    author-image
    Author
    Pixicook editorial team

    A creamy and rich sauce made with toasted walnuts, perfect for drizzling over vegetables, pasta, or grilled meats.

    Ingredients for Walnut Dream Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    360 peoplechevron
    serves
    360 peoplechevron

    Walnut Halves, halves

    cups

    Substitute chevron-down

    White Bread, crusts removed

    slices

    Substitute chevron-down

    Broth Or Water

    cups

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Garlic

    cloves

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Walnut Dream Sauce

    1. Preheat Oven and Toast Walnuts

    Preheat your oven to 325°F (165°C/gas 3). Spread the walnut halves in a pie pan or a rimmed baking sheet. Place them in the oven and toast for about 6 to 8 minutes until they are fragrant and slightly colored. Let the walnuts cool on a plate until they are no longer warm to the touch.

    2. Soak Bread

    While the walnuts are cooling, take a slice of good white bread and remove the crusts. Put it in a small bowl and pour in 1/4 cup of broth or water and 1 tablespoon of sherry vinegar or lemon juice. Let the bread soak for 15 minutes.

    3. Blend Walnuts, Bread, and Garlic

    Once the walnuts have cooled and the bread is well-soaked, combine the walnuts, the soaked bread, and one clove of garlic in a food processor. Blend these ingredients to form a thick base purée.

    4. Add Olive Oil to Create Emulsion

    With the food processor running, slowly drizzle in 1/2 cup of extra-virgin olive oil. This will create a creamy emulsion, making the sauce smooth and rich.

    5. Adjust Consistency and Seasoning

    If the mixture seems too thick, you can adjust the thickness by adding water, one tablespoon at a time, until you reach the desired consistency. Finally, season the sauce with kosher salt, freshly ground black pepper, and a bit more vinegar if you like a tangier flavor. Taste as you go and adjust the seasoning to your preference.

    Variations

    Creamy Walnut Pesto

    By adding fresh basil, parmesan cheese, and substituting pine nuts with walnuts in a traditional pesto recipe, you can create a unique twist on pesto that works beautifully with pasta, as a spread in sandwiches, or over grilled chicken.

    Walnut Béchamel

    Use the core walnut sauce as the base for a nutty béchamel by adding milk or a non-dairy alternative, nutmeg, and flour to make a roux. This variation is perfect for lasagna, moussaka, or a gratin.

    Walnut Romesco

    Blend roasted red peppers into the core sauce along with smoked paprika to make a Walnut Romesco sauce, which is excellent with grilled seafood, as a dip for vegetables, or with roasted potatoes.

    Walnut Gorgonzola Sauce

    Incorporate crumbled Gorgonzola or another blue cheese into the base sauce to create a decadent sauce perfect for drizzling over steaks, roasted vegetables, or stirred into risotto.

    Curried Walnut Sauce

    Incorporate curry powder, coconut milk, and a touch of tomato paste into the base sauce for an Indian-inspired variation that pairs well with grilled meats, tofu, or as a base for a vegetable curry.


    Comments (0)

    Add your comment...

    Explore More Sauces recipes

    Explore More Collections

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Cucumber Salad with Garlic ginger and soy

    Easy Salad