Recipe Courtesy of Susan Volland’s cookbook, Mastering Sauces
If you are looking for the perfect gift for the food enthusiast your life, or looking to add a cookbook to your own Santa list this year, consider Susan Volland’s amazing cooking, Mastering Sauces. Filled with traditional sauces, relishes, no-cook sauces, dessert sauces (the list goes on and on)…it is a wonderful book to keep on hand for just about any dish you can think of. From savory to sweet dishes, to pairing ideas and fundamentals, this is an essential book in every food lover’s repertoire.
The first sauce I decided to try was a traditional Georgian (the country, not the state) Walnut Sauce. Similar to a pesto sauce, this simple sauce is a puree of walnuts, parsley, garlic, shallots, and crushed red pepper flakes. Perfect as a spread for seared lamb chops, chicken or she even suggests a filling for a simple stuffed pepper appetizer, this sauce is best when cooked just a bit and served warm.
(To view this recipe, click on the blue title of the blog post above*)
‘Georgian Walnut Sauce’
Ingredients:
- For the Georgian Walnut Sauce: (Recipe Courtesy of Susan Volland’s cookbook, Mastering Sauces*)
- 1/2 cup minced yellow onion or shallots
- 3 cloves garlic
- 1 cup loosely packed fresh parsley leaves with tender stems
- 1 cup walnut halves and pieces
- 1/4 teaspoon red chile flakes or hot paprika
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground black pepper
Directions:
- Combine the onion and garlic in a food processor and pulse until evenly chopped but no pulverized. Scrape down the sides of the bowl. Add the parsley, walnuts, and chile flakes and pulse until blended, but still quite coarse. Transfer to a bowl, stir in the olive oil, and season with the salt and pepper to taste. Alternatively, finely chop all of the ingredients by hand and stir them together.
- Serve at room temperature or very gently warmed.
- If storing, cover and refrigerate for up to 3 days. The sauce will solidify when it is cold, and the nuts will soften after a day, but it is still nice when it is warmed to room temperature.
Tagged: crushed red pepper flakes, garlic, Georgian walnut sauce, lamb, lamb chops, lamb rib chops, Mastering Sauces, parsley, pesto, sauces, seared lamb, shallots, Susan Volland, walnut pesto, walnuts
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