Walnut Brown Ale Sauce

walnut-brown-ale-sauce-2-300As an alternative to gravy or mole, try this recipe of your Oaxacan Style Beer Brined Turkey.  Its rich, nutty and silky elegance is perfect over turkey, chicken or other poultry meat.  It can also be used for other Mexican style entrées like Chiles en Nogada.

Makes: approximately 1 quart

 

This beer brined turkey was designed to go with the following recipes:

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2014 | Issue #94

Walnut Brown Ale Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A Oaxacan style walnut sauce made with a Brown Ale, fresh cheese, crèma and puréed until smooth and silky. Perfect over roasted chicken, turkey or stuffed pasilla peppers.
Servings Prep Time
12 guest 5 minute
Cook Time
15 minute
Servings Prep Time
12 guest 5 minute
Cook Time
15 minute
Walnut Brown Ale Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A Oaxacan style walnut sauce made with a Brown Ale, fresh cheese, crèma and puréed until smooth and silky. Perfect over roasted chicken, turkey or stuffed pasilla peppers.
Servings Prep Time
12 guest 5 minute
Cook Time
15 minute
Servings Prep Time
12 guest 5 minute
Cook Time
15 minute
Ingredients
Servings: guest
Units:
Instructions
  • Preheat the oven to 325°F | 163°C. Place the walnuts onto a sheet tray and toast until lightly brown, about 10 – 12 minutes. Remove from the oven and allow to cool. Transfer the walnuts to a blender pitcher. Add the cheese, crèma, Brown Ale and sugar.
  • Blend on low, increasing to high speed. Let the nuts and cheese grind together until a smooth sauce is formed, about 2 – 4 minutes. If the sauce is too thick, add more beer, 2 ounces at a time. Taste and adjust the salt as needed. Use the sauce immediately, or refrigerate up to 5 days.
Sean Paxton

Leave a Reply Text

Your email address will not be published. Required fields are marked *