Bread & walnut sauce
Inspired by Turkish walnut sauce recipe called tarator, this flavoursome sauce has the taste of Christmas
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Plus infusing
Vegetarian
- Pour the milk into a pan, add the onion, butter, nutmeg, bay and garlic, then bring to the boil. Turn the heat to its lowest setting and infuse the milk for 30 mins. If you have time, do this the day before, leave to cool completely, then chill overnight.
- To make the sauce, bring the milk back up to the boil and break the bread into large chunks. Fish out the bay leaves, then add the bread and most of the walnuts to the sauce.
- Blitz everything in a food processor or with a hand blender, then season to taste. Serve the sauce piping hot, scattered with the rest of the walnuts, one of the bay leaves and a little butter melting over the top, if you like.
Making ahead?
The sauce can be made up to 2 days ahead and kept in the fridge, or frozen for up to 1 month. To reheat, defrost thoroughly if frozen, then reheat over a low flame, adding a splash of milk or cream to loosen the sauce if it's too thick.
Per serving
246 kcalories, protein 8g, carbohydrate 21g, fat 15 g, saturated fat 7g, fibre 1g, sugar 7g, salt 0.62 g
Recipe from Good Food magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4928/
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Ingredients
- 1l full-fat milk
- 1 small onion , finely sliced
- 50g butter
- generous grating nutmeg
- 3 bay leaves
- 2 garlic cloves , sliced
- 8 slices white bread , crusts removed
- 50g walnuts
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The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
15
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Plus infusing
Vegetarian
Nothing beats homemade
Ingredients
- 1l full-fat milk
- 1 small onion , finely sliced
- 50g butter
- generous grating nutmeg
- 3 bay leaves
- 2 garlic cloves , sliced
- 8 slices white bread , crusts removed
- 50g walnuts
Per serving
246 kcalories, protein 8g, carbohydrate 21g, fat 15 g, saturated fat 7g, fibre 1g, sugar 7g, salt 0.62 g
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09 December 2007
Butlins commented on this recipe
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09 December 2007
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27 December 2009
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