Tarator Sauce


Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Ideally made in a mortar and pestle, you’ll probably make this sauce in a food processor at home. The walnuts must be the best quality — older ones can become rancid, ruining the taste of the sauce.


  • 2 thick slices 1-day-old bread
  • 100 g (3 ½ oz) walnuts, lightly toasted
  • 3 cloves garlic, peeled
  • 3 tablespoons lemon juice
  • 5 tablespoons (75 ml) extra virgin olive oil
  • salt and freshly ground white pepper


    Lightly toast bread, then soak in water for 1 minute. Squeeze out water and place in a food processor with walnuts and garlic. Blitz to a coarse paste, then pulse in lemon juice and slowly drizzle in olive oil. Tip into a bowl and season well.