Walnut and Horseradish Sauce

Preparation info
  • Makes About

    450 ml

    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

Peeling the walnuts may seem an awfully fiddly task, but the final result makes it worth while if you do have the time. This is another sauce that is a delight with cold salmon trout or cold meats.


  • 100 g/4 oz walnuts
  • 300 ml/½


Pour boiling water over the nuts. Leave to stand for a couple of minutes, then drain. When cool enough to handle, peel off the thin brown skin. Chop the nuts and stir into the cream with the remaining ingredients. Taste and adjust seasonings.