Walnut Sauce from Victor’s Grandmother

Walnut Sauce from Victor's Grandmother Probably the best known walnut is the one used for chiles en  nogada and I must confess that I had never had one made with mustard. I assume that this sauce is used as a salad dressing. ½ cup milk 3.5 oz walnuts 6 ancho chiles, tops and seeds removed, and heated on a griddle to soften 1 garlic clove ½ cup olive oil 3 tbsp vinegar 1 tbsp Dijon mustard Salt and pepper to taste 1. Puree the walnuts, milk, ancho chiles and garlic clove. 2. Slowly and in a continuous stream, beat in  the olive oil, vinegar, and Dijon mustard. 3. Add salt and pepper to taste