Toasted Walnut Sauce
Recipe information
Yield
makes about 4 cups
Ingredients
2 slices day-old white artisan bread, such as pugliese, levain, sweet baguette
2 to 3 cups whole milk
2 cups (8 ounces) walnut halves or pieces, toasted
4 cloves roasted garlic (page 192)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground white pepper
1/3 cup olive oil
Red pepper flakes (optional)
Preparation
Soak the bread in enough milk to cover. Add the mixture to a food processor along with the walnuts, garlic, and thyme. Pulse into a paste. Add salt and white pepper to taste. With the machine running, add the olive oil. Add milk as necessary to achieve a sauce-like consistency. Add red pepper flakes to taste. Use now, or cover and refrigerate for up to 1 week.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
