What is walnut sauce?
Popular pasta or chicken, walnut sauce is a type of sauce made mainly of roasted walnuts. The sauce, which is often made of dry white wine, creates roasting and grinding of walnuts before adding spices and liquid elements. The flooding nut sauce is usually considered a reduction, which means that the ingredients are cooked up to about half of the original volume. In addition to chickens and pasta, this sauce is sometimes used in vegetable soups and as a creative watering for asparagus. Strong cream, whipped cream or milk is almost always included in the nut sauce, as well as butter. Shallots, red pepper or onions can also be included. In most sauces there are generally at least one spice, such as cinnamon, rosemary or nutmeg.
Although it is usually used as a liquid foundation for this sauce, vinegar or extra virgin olive oil. If the sauce complements the chicken, you can add chicken broth for additional flavor. When white wine is used, alcohol is burned during the process, so the finished sauce is not alcoholic. However, the flavor of white wine remains.
for the preparation of nut sauce are nuts toasted or roasted in a small amount of butter. The walnut matrix is a relatively fast process, it takes only a few minutes. Chefs can determine when the nuts are toasted enough in both their golden color and their fragrant scent. However, walnut nuts can be complicated because they can easily burn unless they are carefully monitored.
matrix can be chopped before or after roasting. Mowing can be done by hand or in a kitchen robot. If the toasting is cutting, the spice can be evenly and thoroughly mixed by including them in the kitchen robot with nuts. Occasionally, the recipe suggests a plane cooking, quote all ingredients in the kitchen robot. However, most recipes do not propose this.
Once the walnuts areNuts toasted, garlic is often added and roasted. If shallots, onions or peppers are included, they are usually added, often with spices. Wine and milk or cream are usually added last and the sauce is then boiled and reduced. Some recipes require the addition of spices after lowering the sauce. These recipes usually allow the sauce to cook again as soon as the spice is included.