Sauce aux Noix

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This wonderfully rich walnut dressing is excellent with crudités, toasted sourdough bread or as a simple pasta sauce.


  • 100 g shelled walnuts
  • 3 cloves of garlic, crushed, peeled and chopped
  • sea salt
  • freshly ground black pepper
  • 200 ml walnut oil
  • bunch of flat-leaf parsley, finely chopped


    Pound or blend together the walnuts and garlic into a fine paste. Mix in a tablespoon of warm water and season. Slowly whisk in the walnut oil (the sauce will thicken and take on a texture similar to mayonnaise), then mix in the chopped parsley.