Bread & walnut sauce

Bread & walnut sauce

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(1 ratings)

Prep: 15 mins Cook: 40 mins Plus infusing


Serves 8
Inspired by Turkish walnut sauce recipe called tarator, this flavoursome sauce has the taste of Christmas

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal246
  • fat15g
  • saturates7g
  • carbs21g
  • sugars7g
  • fibre1g
  • protein8g
  • salt0.62g


  • 1l full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 small onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • generous grating nutmeg



    One of the most useful of spices for both sweet and savoury

  • 3 bay leaves
  • 2 garlic cloves, sliced
  • 8 slices white bread, crusts removed
  • 50g walnut



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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9th Dec, 2007
Okay - just gone back to my original attempt. I think the recipe should say 8 thick slices of white bread - the consistency came together after about 12 medium slices. A little extra nutmeg sorted out the flavour, too. I would say that you would need a family who was very, very keen on bread sauce to get through a litre - especially if you've got cranberry sauce on the table as well. I'd think half quantities would be fine.
9th Dec, 2007
I think there may be a typo (possibly 1 pint/568ml milk rather than 1 litre/1.75 pints?). I've just made this to freeze for Christmas (as suggested) and it's very watery, and quite bland. I'm going to try it again with 500ml milk, on the basis I can always add more to the food processor later if I need to.
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