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Walnut Sauce

  • Walnuts
  • 2 quarts of vinegar
  • 1 gill of salt
  • 1 heaping teaspoon of ground black pepper
  • 1 heaping teaspoon of cloves
  • 1 grated nutmeg
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of ground ginger
A half peck of walnuts young enough to crush easily-they can be rolled on a board or crushed in a mortar. Add 2 quarts of vinegar and a gill of salt. Stir and mash together for a week; then boil in a porcelain kettle, adding a heaping teaspoon of ground black pepper, the same of cloves, 1 grated nutmeg, 1 teaspoon of cayenne pepper, and 1 teaspoon of ground ginger. Boil all to a paste; if too thick to run from a bottle, add more vinegar to thin it. Keep corked tightly in a dark closet. Some cooks do not mash while cooking, but strain off the juice to bottle. Good with meats.
Submitted by Cassyjean - Torrington, CT Oct 23, 2009 15 min 30 min 45 min
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