It takes half an hour to make the peanut sauce.
How to make peanut sauce
Products
Walnuts – 20 pieces
Chili pepper – half
Garlic – 3 prongs
Apple cider vinegar 6% – 3 tablespoons
Water – half a glass
Cilantro – 5 branches
Saffron, ground coriander, hops-suneli – to taste
Salt – 1 level teaspoon
How to make peanut sauce
1. Crack the walnuts, peel them from the shell and partitions, sort out. 2. Peel the chili peppers and chop finely (be careful, you can burn yourself if you work with chili peppers with your bare hands, wear gloves!).
3. Peel the garlic and chop finely, or pass through a garlic press.
4. Wash cilantro, dry and chop finely.
4. Put nuts in a blender, add chopped pepper, garlic, sprinkle with salt and mix.
5. Pour half a glass of water into a saucepan and put on fire.
6. After boiling water, pour 3 tablespoons of vinegar into the water.
7. Pour seasoning and cilantro into the mixture, stir.
8. Pour the marinade into the nut mixture and mix thoroughly with a blender until smooth.
Serve the finished nut sauce in a saucepan, garnished with cilantro sprigs. If the walnut sauce is prepared for the winter, then put it in a sterilized jar and put it away for storage. This sauce is lean and is recommended to be eaten for greater nutritional value.
Creamy walnut sauce
Products
Walnuts – 200 grams
Pistachios – 1 handful
Cream 10% – 200 milliliters
Garlic – 5 teeth
White bread – 2 slices 2 centimeters thick
Vegetable oil (ideally olive) – 100 milliliters
Hard cheese – 50 grams
Salt – to taste and depending on the type of cheese
Making Butter Sauce
1. Crack and peel the nuts, remove the nut partitions.
2. Put the nuts in a bowl, pour boiling water over and put on fire, keep after boiling for 5 minutes.
3. Break the bread with your hands, put it in a bowl, pour in the cream and gently mash it with your hands.
4. Grate the cheese on a coarse grater.
5. Peel the pistachios.
6. Peel the garlic and chop finely.
7. Put all food in a blender and chop.
8. Season the sauce to taste.
Serve the finished peanut sauce in a saucepan, or twist the sauce in a jar for the winter.
Delicious facts
– For the softness of the sauce, pre-pour the walnuts with boiling water and boil for 3 minutes.
– To get rid of the husk of walnuts, you need to put the walnuts in an even layer on a baking sheet, put the baking sheet in an oven preheated to 180 degrees, and bake for 10 minutes. Then wipe the nuts with a cloth – the husk will remain on the napkin.
– Another option to quickly get rid of the husk is to fry the nuts in a skillet, over medium heat, without a lid. As soon as the nuts begin to crackle, remove them from the heat.
– For the traditional fat content of sauces, you can pour a little olive oil into the walnut sauce (for our quantity – 1 tablespoon).
– When properly prepared, nut sauce will be stored for up to six months in a cool dry place.
– When preparing nut sauce, for additional thickness, you can add pounded yolks of boiled chicken eggs and mustard, grated cheese.
– To thin the nut sauce, you can add boiled cream or chicken sauce to the sauce.
– The finished nut sauce can be passed through a sieve – then it will acquire an airy creamy consistency.
– Very carefully add black pepper to the walnut sauce so that it does not interrupt the delicate nutty taste.