Walnut Sauce

Name: Walnut Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Latin
Ingredients: 4 oz queso fresco (113 g) Queso Fresco; 3 oz cream cheese softened (85 g) Cream Cheese; 1 cup walnuts (240 ml) Walnuts; 3/4 cup whole milk (180 ml) Milk; 1/3 cup slivered almonds (80 ml) Almonds; 1/4 cup Mexican crema (60 ml) Mexican Crema; 1 tsp sweet sherry optional (5 ml) Sherry; 3/4 tsp granulated sugar (3.75 ml) Sugar; 1/2 tsp fine sea salt (2.5 ml) Salt; 1/8 tsp ground white pepper (0.62 ml) White Pepper

Independent adaptation of a publicly published Iliana de la Vega recipe. Not affiliated with, sponsored by, or endorsed by Iliana de la Vega.

FINISHING SAUCE · CHILES EN NOGADA & STUFFED PEPPERS

In the published recipe, this is the finishing sauce for chiles en nogada.

Iliana de la Vega's walnut nogada sauce for chiles en nogada.

On the jar

WALNUT

Method: blend
Yield: about 2 cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Walnuts 240 mlMilk 180 mlAlmonds 80 mlMexican Crema 60 mlSherry 5 mlSugar 4 ml

Ingredients

Queso Fresco4 oz queso fresco (113 g)
Cream Cheese3 oz cream cheese softened (85 g)
Walnuts1 cup walnuts (240 ml)
Milk3/4 cup whole milk (180 ml)
Almonds1/3 cup slivered almonds (80 ml)
Mexican Crema1/4 cup Mexican crema (60 ml)
Sherry1 tsp sweet sherry optional (5 ml)
Sugar3/4 tsp granulated sugar (3.75 ml)
Salt1/2 tsp fine sea salt (2.5 ml)
White Pepper1/8 tsp ground white pepper (0.62 ml)

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.

Get Walnut Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Walnut Sauce 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 · 3 national awards

Red Curry Nut SauceNATIONAL AWARD WINNEROn the jar: SATAY PEANUT
Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Tahini Nut Sauce★ STARRED KITCHENOn the jar: POURABLE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Iliana de la Vega works in Oaxacan / Mexican at El Naranjo; credentials include James Beard Best Chef: Texas 2022 (El Naranjo).

Originally published as Walnut Sauce (Nogada).

Adapted from a Iliana de la Vega recipe (Iliana de la Vega / Food & Wine (chiles en nogada)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Iliana de la Vega / Food & Wine (chiles en nogada) (published as “Walnut Sauce (Nogada)”). Full citation lives in Provenance.

Companion jar