PANTRYFLEX

On the jar: Juniperhall Walnut

blend · nut sauce

NATIONAL AWARD WINNERPrep 10 min

Walnut Sauce

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

Walnut from a national-award-winning chef.

Ratio

Ratio by volume: Walnuts 240 ml, Milk 180 ml, Almonds 80 ml, Mexican Crema 60 ml, Sherry 5 ml, Sugar 4 ml, Salt 3 ml, White Pepper 1 ml
Walnuts 240 mlMilk 180 mlAlmonds 80 mlMexican Crema 60 mlSherry 5 mlSugar 4 ml

Ingredients

  • Queso Fresco — 4 oz queso fresco (113 g)
  • Cream Cheese — 3 oz cream cheese softened (85 g)
  • Walnuts — 1 cup walnuts (240 ml)
  • Milk — 3/4 cup whole milk (180 ml)
  • Almonds — 1/3 cup slivered almonds (80 ml)
  • Mexican Crema — 1/4 cup Mexican crema (60 ml)
  • Sherry — 1 tsp sweet sherry optional (5 ml)
  • Sugar — 3/4 tsp granulated sugar (3.75 ml)
  • Salt — 1/2 tsp fine sea salt (2.5 ml)
  • White Pepper — 1/8 tsp ground white pepper (0.62 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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)).

More from this kitchen

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.

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