Garnishes and Sauces

Walnut Cream Sauce

For Chiles en Nogada.

Ingredients

• 2 cups raw walnuts
• 1 cup milk
• 1/2 cup heavy cream
• 4 oz cream cheese, softened
• 1/4 cup sugar
• 1/4 tsp ground cinnamon
• Pinch of salt

Directions

1. Soak the walnuts in hot water for about 5 minutes, then drain and peel off the skins.
2. If time allows, soak the peeled walnuts in milk for a few hours or overnight in the refrigerator. This softens them and reduces bitterness.
3. In a blender, combine the soaked walnuts, milk, heavy cream, cream cheese, sugar, cinnamon, and salt.
4. Blend until smooth and creamy. This may take several minutes to achieve a silky consistency.
5. If the sauce is grainy, pass it through a fine-mesh strainer for extra smoothness. If it is too thick, add more milk gradually until you reach the desired consistency.
6. Taste and adjust sweetness or seasoning as needed.
7. Refrigerate at least an hour before serving to allow flavors to meld and the sauce to thicken slightly. Stir well before using, as the sauce may separate slightly when chilled.

Notes

• Use the freshest walnuts possible for the best flavor.
• Traditionally, only walnuts are used, but some modern recipes include a mix of nuts like almonds or pine nuts for complexity.