Walnut-Milk Vinaigrette

Name: Walnut-Milk Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 150 ml
Cuisine: Mediterranean
Ingredients: 120 ml Walnuts; 120 ml Water; 22.5 ml Sherry Vinegar; 15 ml Olive Oil; 5 ml Walnut Oil; 2 g Salt; 0.5 g Pepper

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

Walnuts 120 mlWater 120 mlSherry Vinegar 23 mlOlive Oil 15 mlWalnut Oil 5 ml

Ingredients

Walnuts — 120 ml
Water — 120 ml
Sherry Vinegar — 22.5 ml
Olive Oil — 15 ml
Walnut Oil — 5 ml
Salt — 2 g
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.

Provenance

George Mendes works in Modern Portuguese / Iberian at Aldea; credentials include Michelin 1* (Aldea, New York, historically).

Adapted from a George Mendes recipe (George Mendes / Food & Wine (winter salad)).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.