This delicately piquant no-cook sauce marries perfectly with any boiled meat. Try it with boiled brisket or chicken with steamed potatoes, a green vegetable and some salad for a delicious supper. In Piedmont, where this sauce comes from, boiled meats are very popular.
Blanch the walnuts and rub off their thin inner skins. Pound them to a powder by hand with a pestle and mortar or in a food processor. Stir the stock into the walnut powder, then mix in the mustard and honey. Blend all the ingredients very well and serve as required.
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