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This is probably my favourite savoury sauce currently. It is so delicious and a little goes a long way. It is rich, unctuous, savoury and salty.

I first had this at the Farms2Forks weekend. I’ve mislaid their recipe so this is made from memory. This is where the name comes from.

Tonight I served this with some lightly steamed shredded spring greens (collards for the US folks). I also served a simple tomato salsa. Greens served like this are utterly delicious and we had them as a simple and quick starter.

Ingredients:
1 cup of walnut pieces (raw not roasted)
3 Garlic cloves
1/4 cup of Tamari Soy Sauce
1/4-1/2 cup of water

Method:
In a high powered blender or grinder, grind the nuts then blend with remaining ingredients until the sauce is pale and smooth. You can let it down with some water if too thick. It should ideally be the consistency of pouring cream.

Even though it is made with walnuts a little goes a long way. We had a couple of teaspoonfuls on the steamed greens.

You can of course adjust the amount of saltiness and amount of garlic to suit your taste.

This is also terrific when added to mustard and vinegar or lime juice to make an Asian style salad dressing. You can add a little hot sauce too and serve over noodles or Asian veggies/salad.

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