blend · vinaigrette
★ STARRED KITCHENPrep 10 minPearlroom Walnut-Milk
Independent adaptation of a publicly published George Mendes recipe. Not affiliated with, sponsored by, or endorsed by George Mendes.
Walnut-Milk from a starred kitchen.
Ratio
Ingredients
- Walnuts — 1/2 cup walnut halves (120 ml)
- Water — 1/2 cup water (120 ml)
- Sherry Vinegar — 1 1/2 Tbsp sherry vinegar (22.5 ml)
- Olive Oil — 1 Tbsp extra-virgin olive oil (15 ml)
- Walnut Oil — 1 tsp walnut oil (5 ml)
- Salt — Kosher salt (2 g)
- Pepper — Pepper (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Pearlroom Walnut-Milk wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 4 national awards
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- Counter ChampagneNATIONAL AWARD WINNER
- Service AnchovyNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
George Mendes works in Modern Portuguese / Iberian at Aldea; credentials include Michelin 1* (Aldea, New York, historically).
Originally published as Walnut-Milk Vinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from George Mendes / Food & Wine (winter salad) (published as “Walnut-Milk Vinaigrette”). Full citation lives in Provenance.