* Exported from MasterCook *
Modern Creamy Walnut Sauce - Circassian/Georgian
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup walnut halves
1 slice white bread -- good quality, artisanal with crusts removed or sandwich loaf is fine
1/4 cup homemade broth -- faux turkey or chik'n flavored, or reduced-sodium canned or water
1 Tablespoon sherry vinegar -- or fresh lemon juice, plus more if needed
1 clove garlic
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Heat the oven to 325F.
Spread the walnuts in a pie pan or rimmed baking sheet, place in the oven,
and toast lightly, 6 to 8 minutes. They should be just fragrant and
beginning to take on color but not turning deep brown. Pour onto a plate
and let cool.
Meanwhile, rip the bread into pieces, put it in a small bowl, add the
broth and vinegar, and toss to moisten evenly. Leave to soak for about 15
minutes.
In a food processor, combine the cooled nuts, the bread and any remaining
liquid, and the garlic and process until a thick puree forms, stopping as
needed to scrape down the sides of the work bowl. With the motor running,
drizzle in the oil to form a creamy emulsion. If the mixture seems a bit
thick and gloppy, pulse in a few tablespoons of water. Season generously
with salt and pepper and taste and adjust with more vinegar if needed.
Serve at room temperature.
Makes 1 1/2 cups (6 one-quarter cup servings)
Storage: refrigerate in an airtight container for up to 2 days. The sauce
does not freeze well.
Quick Change: add 1/2 cup sliced yellow onion to the processor with the
nuts and bread.
AuthorNote: Walnuts play a bigger role in many cuisines, such as those of
the Middle East and Eastern Europe, than they do in what we call American
cuisine. This sauce is a marriage of a traditional Turkish 'tarator' sauce
and an Italian sauce called 'agliata', with some meddling around of my
own, of course. It's amazing how smooth and creamy the walnuts become, and
their slight nip of tannins gives a pleasing edge to the sauce.
This sauce is particularly good on grilled vegetables, especially
asparagus and thick eggplant slices (see page 82). It also complements
grilled [cFavorite], or it can be tossed with pasta and then the pasta
topped with grilled vegetables.
Cuisine:
"Turkish"
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"June 2013"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 300 Calories; 30g Fat (86.1%
calories from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 44mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 905471 0 4017 0 0 0 0
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