Walnut Ketchup for Eish Sauces
Ingredients
Directions
Reduce the sauce
In a saucepan, combine the walnut pickle, anchovies, and red port.
Boil the mixture until it reduces by one third.
Strain and bottle
Strain the sauce and let it cool.
Preserve in small bottles with tight corks.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Walnut pickle
- Forms the main flavor base and liquid of the sauce.
- Anchovies
- Adds deep savory flavor that gives the sauce its umami richness.
- Red port
- Adds fruity sweetness and body that deepens as the sauce reduces.
The step that matters
Boil until reduced by one third. Boiling concentrates the flavors and evaporates water, so the sauce tastes richer and keeps better. Stopping early leaves it thin and more perishable, while over-boiling can make it too strong or bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Wine Sauce (for stewed fruit)186 recipes
Caper Sauce180 recipes
Brown Sauce141 recipes
Dutch Sauce74 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.