Walnut Brown Ale Sauce
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 |
| 12guest | 5minute |
| Cook Time |
| 15minute |
|
|
Ingredients
- 10ounce walnuts, shelled,
- 1pound cheese, queso fresco,crumbled
- 2cup crèma (Blanco) | Crème Fraîche | sour cream
- 12ounce Brown Ale,such as Short’s Brewing Co Bellaire Brown, Dogfish Head Indian Brown Ale or other American Brown Ale
- 2tablespoon sugar, light brown
- 1teaspoon salt, kosherto taste, more if needed
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.