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Walnut Sauce

Lifted pretty much directly from the book "Modern Sauces" by Martha Holmberg.

115g walnut halves
slice white bread minus crust
1/4c broth or water
1T vinegar or lemon juice
1 garlic clove, minced
1/2c olive oil
salt, pepper to taste

Roast the walnuts (325F, maybe 8 minutes at most?). Cool. Break up the bread and soak it in the broth and vinegar for about 15 minutes. Combine nuts, bread, garlic and process in food processor or blender. Drizzle in oil with motor running, scraping down the sides. Some more liquid may be necessary if the mixture is too thick?

This makes a very thick sauce, something like a hummus, and is good with roasted vegetables. On the other hand, the blender I have is not very good so may not have properly blended the sauce.

An alternative to the noisy blender would be to simmer the walnuts for a long while, and to grind them flat with a large pestle. This takes much longer, but makes less noise, though does not really emulsify the oil. Maybe add some mustard and whisk it to help with that?

Taters in Sauce

Braise some potatoes in the walnut sauce with some peas and chicken stock. 350F for an hour was a bit too much for a small dutch oven; there was some burning at the edges so maybe next time a lower temperature for maybe 45 minutes? Microwave the potatoes for a good five minutes first to get them started cooking, or maybe steam them.

Season the result with a bit of balsamic vinegar.