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