Walnut Puree

• 1 clove garlic, peeled and smashed
• 2 tablespoons (30 g) brown butter (

Sweat the garlic in the brown butter in a saucepan over medium heat. Add the walnuts, chicken stock, and cream and simmer for 1 hour. Put the walnut mixture with the butter into a mixer and blend until thoroughly pureed. Pass through a chinois or fine-mesh sieve and season it to taste with vinegar and maple syrup. Transfer to a plastic pint container and refrigerate until ready to use. We trans