Bread and Walnut Sauce
This creamy sauce takes inspiration from the traditional Turkish tarator. It is a flavoursome blend of milk infused with aromatics, thickened with bread and enriched with walnuts. The result is a rich, nutty condiment with a festive character, ideal for serving alongside various dishes. The recipe yields enough for eight servings and takes about 55 minutes to prepare, with an option to infuse the milk ahead of time for deeper flavour.
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 walnut
Method
- Place the milk in a saucepan with the onion, butter, nutmeg, bay leaves, and garlic. Bring the mixture to a boil. Reduce the heat to its lowest setting and allow the milk to infuse for 30 mins. For best results, you can complete this step the day before, letting it cool fully before chilling overnight.
- For the sauce, return the infused milk to a boil. Tear the bread into large pieces. Remove the bay leaves, then stir the bread and the majority of the walnuts into the hot milk.
- Blend the mixture until smooth using a food processor or hand blender. Season as required. Serve the sauce very hot, garnished with the reserved walnuts, a bay leaf, and optionally, a small pat of melting butter.
Nutrition (per serving)
Calories246 kcal
Fat15 g
Saturates7 g
Carbs21 g
Sugars7 g
Fibre1 g
Protein8 g
Sodium248 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisineturkish
DietVegetarian
