Walnut cream sauce

2021-07-25

This Mexican sauce for chile en nogada is very mild-flavored. Do not combine with too-dominant flavors or you won't even know the walnuts are there. To intensify the flavor: use black walnuts, or increase the amount of nuts.

When freshly prepared and at room temperature, this sauce should be pourable, but it will congeal into a spreadable mass when refrigerated. The flavor remains the same in either form.

Optional: use almonds, pecans, cashews, hazelnuts, peanuts, macadamia, Brazil nuts, ...
Each one will create its own distinctly-flavored sauce of course.

INGREDIENTS

This is what you need for 8+ servings:

8-16 oz. shelled walnut pieces
2 cups heavy cream
S&P

optional: to taste

cinnamon powder
brown sugar

Pic1: walnut cream sauce, after refrigeration

Directions

2021-07-25

Pic14-16: walnut cream sauce

Combine walnuts, heavy cream, 1 tbsp. brown sugar and optional cinnamon powder in blender.
Blend until very smooth, but without whipping the cream into a fluff.
The sauce should remain pourable for this dish.
Season to taste.
- A dash of salt will enhance the walnut flavor.
- I did not use cinnamon powder, don't much care for it.
Set aside at room temperature until serving time.

with pomegranate

2021-07-25

Pic17-19: served with pomegranate pips

Open the pomegranate.
Remove the pips, preferably without releasing the juice.

Pic20-22: served

Smother the stuffed pepper with the walnut cream sauce.
Garnish with some pomegranate pips.
Optionally serve some of the stuffing on the side to provide a color contrast.
This is not done for the traditional presentation.

with pomegranate

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org