Name: Bread & walnut sauce
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Turkish
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

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Bread & walnut sauce

Bread & walnut sauce

Barney Desmazery

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Serves 8

Easy

Prep: 15 mins

Cook: 40 mins

Plus infusing

A star rating of 5 out of 5.1 ratingRate

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

Freezable

Vegetarian

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Simple port & cranberry sauce

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal246
fat15g
saturates7g
carbs21g
sugars7g
fibre1g
protein8g
salt0.62g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

MAKING AHEAD?

The sauce can be made up to 2 days ahead and kept in the fridge, or frozen for up to 1 month. To reheat, defrost thoroughly if frozen, then reheat over a low flame, adding a splash of milk or cream to loosen the sauce if it’s too thick.

Recipe from Good Food magazine, December 2007

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