Mireille Johnston

Sauce aux Noix

A Walnut, Garlic, and Olive Oil Sauce

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is wonderful with freshly made pâtes aux oeufs or lean ravioli (made with squash, rice, and cheese) or plain, boiled rice.

Make sure your walnuts are perfectly crisp and fresh (the best way to keep them is to freeze until ready to use).

Ingredients

  • ½ cup walnuts, chopped
  • 1 garlic clove, crushed
  • 2 tablespoons

Method

Place the walnuts in a mortar, add the garlic, and pound with a pestle until you have a smooth texture. Stirring constantly, add the olive oil slowly and steadily. Add the salt and the warm water. The result should be a smooth sauce.