This creamy walnut sauce will elevate your next dinner party. The walnut sauce pairs perfectly with your choice of protein, but also your choice of carb. Make it today and let me know what you think in the comments. I’d love to hear your thoughts on this marvelous dish!
What makes this walnut sauce unique?
I’m really glad you asked. What makes this walnut sauce unique is that it’s creamy and rich yet does not include any cream. Because of the simmering, the sauce does reduce just enough to be creamy. If you’d like it to be a little thinner, you can add milk as well. That being said, the browning of the protein really allows a depth of flavor when you simmer the sauce that you won’t get from just making the sauce otherwise.
One might also think that the walnut creates a grainy texture. I had the same concern but in fact, simmering the sauce for thirty minutes really allows the walnuts to soften.
Also, if I have to give a recommendation, serving this sauce with rice or mashed potatoes is the way to go, but pasta could certainly be a hell of a choice. The gears are turning and I just might try this soon with some bowtie pasta.
Alternatives to chicken
No! In fact, the very first time I made this dish, I used veal, which is from a young cow. You do not have to say what you’re thinking. Anyway, chicken goes really well with this dish; however, you can also use beef or lamb. Any protein choice will pair well with the sauce. When using red meat, do take care to simmer for at least one hour to ensure maximum tenderness.
Vegetarian alternative: If you want to make this meal vegetarian-friendly, you could also consider using shiitake or paneer in place of chicken.
Chicken served in a deliciously creamy walnut sauce
Ingredients
- 1 cup walnuts blitzed
- 1/4 cup milk or as needed
- 4 tablespoons butter divided
- 1-2 pounds chicken sub beef or lamb, chopped
- 4 garlic cloves crushed
- 2 tablespoons flour
- 1 cup stock
- Salt and pepper to taste
- 1 egg yolk beaten
Instructions
- In a pan on medium, toast the walnuts. Transfer to a food processor. Add the milk and blitz until puree forms.
- Next, in a large skillet or pot, melt half of the butter on medium-high heat. Add the chicken, and sear on all sides. Add the garlic, walnut mixture, and remaining butter. Dust with flour and give another stir until it starts to turn into a golden brown, being careful not to burn it.
- Add the stock and bring to a simmer. Season with salt and pepper. Add the meat back to the skillet, cover, and let simmer for at least 30 minutes. If using beef, simmer for an hour, being sure to replenish the water from time to time.
- Remove from the heat, and whisk in an egg yolk until fully incorporated. The residual heat will cook the egg without it becoming scrambled. If the sauce becomes too thick, add milk until it’s a consistency you’d prefer. This can range from 1 tablespoon to more.
- Serve with roasted vegetables, and your choice of potatoes or rice. Garnish with chopped walnuts.
Nutrition
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