Here is a quick & tasty sauce you can whip up to complement a Spanish-inspired meat dish or use it as a fun dip. I have also used it as a salad dressing and even as a topping for baked potatoes. See where this flavorful sauce will take your imagination! Smart Recipes, Eastern European Recipes, Dairy,Nuts Recipes, Recipes Dairy,Nuts Eastern European White Walnut Sauce White Walnut Sauce Recipe | CHEFBear.net PT50M Serves 4 1/2 Cup Walnuts 3 Cups Water 1/2 Cup Milk 3/4 Cup Queso Fresco 1 Cup Sour Cream 2 Tablespoons Sherry 3 Tablespoons Sugar 1/2 Tablespoon Sea Salt In a medium saucepan over medium-high heat, bring water & walnuts to a boil for 5 minutes. Strain through a fine sieve and use a stiff-bristled brush to peel away skins and set walnuts aside. In the same saucepan over medium-high heat, bring milk to a boil and remove from the heat. Add walnuts, cover saucepan, and allow it to sit for 30 minutes. In the bowl of a food processor, add walnuts, milk, queso fresco, sour cream, sherry, and sugar. Puree until velvety & thick, about 2 minutes. Season with salt and transfer to an airtight container. Keep refrigerated.

White Walnut Sauce

White Walnut Sauce Recipe


Here is a quick & tasty sauce you can whip up to complement a Spanish-inspired meat dish or use it as a fun dip. I have also used it as a salad dressing and even as a topping for baked potatoes. See where this flavorful sauce will take your imagination!

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Recipe Information

Flavor Profile

Eastern European

Protein

Dairy,Nuts

Category

Condiments & Sauces

Serves

4

Total Time

50 Minutes

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Ingredients

      • 1/2 Cup Walnuts
      • 3 Cups Water
      • 1/2 Cup Milk
      • 3/4 Cup Queso Fresco (Crumbled)
      • 1 Cup Sour Cream
      • 2 Tablespoons Sherry
      • 3 Tablespoons Sugar
      • 1/2 Tablespoon Sea Salt

Directions

  1. In a medium saucepan over medium-high heat, bring water & walnuts to a boil for 5 minutes. Strain through a fine sieve and use a stiff-bristled brush to peel away skins and set walnuts aside.
  2. In the same saucepan over medium-high heat, bring milk to a boil and remove from the heat. Add walnuts, cover saucepan, and allow it to sit for 30 minutes.
  3. In the bowl of a food processor, add walnuts, milk, queso fresco, sour cream, sherry, and sugar. Puree until velvety & thick, about 2 minutes. Season with salt and transfer to an airtight container. Keep refrigerated.



Nutrition & Cost Facts

Calories

334 kcal

Carbs

15 g

Fat

27 g

Protein

8 g

Cost Per Serving

$1.23

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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