![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
81
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Walnuts. To each quart of walnut-juice allow 3 quarts of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of shalots, 3/4 oz. of garlic, 1/2 pint of port wine.
👨🍳 Method
Be very particular in choosing the walnuts as soon as they appear in the market; for they are more easily bruised before they become hard and shelled. Pound them in a mortar to a pulp, strew some salt over them, and let them remain thus for two or three days, occasionally stirring and moving them about. Press out the juice, and to _each quart_ of walnut-liquor allow the above proportion of vinegar, soy, cayenne, shalots, garlic, and port wine. Pound each ingredient separately in a mortar, then mix them well together, and store away for use in small bottles. The corks should be well sealed.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Victorian-era walnut sauce recipe this week, and I must say, it was a delightful trip back in time. I found the process of pounding walnuts into a pulp strangely therapeutic, and the resulting aroma was surprisingly fresh and earthy. The finished sauce was tangy and slightly sweet, with a kick of heat from the cayenne. What delighted me was the subtle, savory note from the Indian soy, which I'd never used before — it was like a cross between soy sauce and Worcestershire. This sauce would be a hit with a weeknight cook looking to elevate a simple steak or roasted vegetables. I bottled the leftovers and I’m excited to experiment with it over the next few days.
