Walnut Sauce (Nogada)

Walnut Sauce (Nogada)

Creamy ground walnuts blend with cinnamon and cream into a rich, pale sauce for chiles en nogada.

Total 40 min Makes 16 oz Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Kosher

Allergens

Dairy, Tree nuts

Nogada is a traditional Mexican sauce made from fresh walnuts blended with milk, cream, and a touch of cinnamon and sugar until silky smooth. It traditionally blankets roasted poblano chiles for the festive dish chiles en nogada, especially around Mexican Independence Day, but it also pairs well with roasted vegetables or grilled meats.

Ingredients

  • 2 cups walnuts, shelled
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 4 ounces queso fresco, crumbled
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons dry sherry

Method

  1. Soak the walnuts in hot water for 20 minutes, then drain and peel off any loose skins to reduce bitterness.

  2. Combine the peeled walnuts, milk, heavy cream, queso fresco, sugar, cinnamon, and salt in a blender.

  3. Blend on high speed for 2 to 3 minutes, scraping down the sides as needed, until the sauce is smooth and creamy.

  4. Add the sherry and blend for another 15 seconds to combine.

  5. Taste and adjust salt or sugar as needed; if the sauce is too thick, blend in additional milk a tablespoon at a time until pourable.

  6. Pour the sauce into a bowl and refrigerate until ready to use, up to 24 hours, bringing to room temperature before serving.

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    Walnut Sauce (Nogada)

    Nogada is a traditional Mexican sauce made from fresh walnuts blended with milk, cream, and a touch of cinnamon and sugar until silky smooth. It traditionally blankets roasted poblano chiles for the festive dish chiles en nogada, especially around Mexican Independence Day, but it also pairs well with roasted vegetables or grilled meats.

    40 min 16 oz 310 cal

    Ingredients

    • 2 cups walnuts, shelled
    • 1/2 cup whole milk
    • 1/2 cup heavy cream
    • 4 ounces queso fresco, crumbled
    • 2 tablespoons sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 2 tablespoons dry sherry

    Method

    1. 1

      Soak the walnuts in hot water for 20 minutes, then drain and peel off any loose skins to reduce bitterness.

    2. 2

      Combine the peeled walnuts, milk, heavy cream, queso fresco, sugar, cinnamon, and salt in a blender.

    3. 3

      Blend on high speed for 2 to 3 minutes, scraping down the sides as needed, until the sauce is smooth and creamy.

    4. 4

      Add the sherry and blend for another 15 seconds to combine.

    5. 5

      Taste and adjust salt or sugar as needed; if the sauce is too thick, blend in additional milk a tablespoon at a time until pourable.

    6. 6

      Pour the sauce into a bowl and refrigerate until ready to use, up to 24 hours, bringing to room temperature before serving.