Sauce Recipes – Walnut Sauce
Add a regal touch to your meal by incorporating this creamy nutty flavoured ingredient – Walnut.
Walnuts are an excellent source of omega-3 essential fatty acids, and include other benefits like cardiovascular protection, to the promotion of better cognitive function and anti-inflammatory benefits.
Presence of the antioxidant compound ‘ellagic acid’ offers support to the immune system and has several anticancer properties.
Walnuts can be consumed in several ways:
As a topping on desserts – simply crunch and garnish
Makes a beautiful addition to a creamy white or red sauce
Can be added salads e.g. waldrof or pureed and made into dips
Add to saute vegetables for flavour and extra nutrition Enjoy A Varitey Of Cooking Using The Walnut Cookbook
Walnut Sauce Recipes
Ingredients:
2 tbsp – Butter
1-2 No – Spring onion chopped
2 No – Garlic clove minced
1/4-1/2 cup – Vegetable Broth
1/2 cup – Walnuts chopped
1 tbsp – Flour
1 tsp – Parsley chopped
1/4 tsp – Nutmeg powder
1/8 tsp – Cinnamon powder
Fresh ground pepper to taste
Salt to taste
Method:
Heat butter in a pan over low flame. Then add onions and garlic and saute till pink.
Add the ground walnut and seasoning and stir quickly making sure the mix does not stick.
Gradually add 1/4 broth and herbs let the mix cook for a few minutes.
Then add flour and let the mix thicken. If needed then add more stock or else garnish with fresh cream and serve hot.
Indian Variation – Walnut Sauce Recipes
Ingredients:
2 tbsp – Oil
3 No – Onion large chopped
2 No – Garlic clove minced
1/4 inch – Ginger chopped
2 No – Green chillies chopped
1/2 cup – Walnuts chopped
1 tbsp – Tomato paste
4 tbsp – Tomato puree
1 tbsp – Fresh cream
1/8 tsp – Cardamom Powder
1/8 tsp – Nutmeg powder
1/4 No – Cinnamon stick
1/8 tsp – Cumin powder
1 tsp – Coriander powder
1/2 tsp – Garam masala
Salt to taste
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Method:
Grind onions to a paste.
The ginger, garlic and chilli can be ground to a paste or else can be finely chopped and used.
Heat oil in a pan and then add onions, ginger, chillies and garlic and saute till brown.
Add the seasonings and ground walnut and cook till the mix oozes oil from all side and gets mildly fragrant.
Add the tomatoes and continue to cook over a low heat and do as above.
If the mix is too thick then add some water for consistency. Let the gravy come to a boil. Then stir in fresh cream and serve hot.