Walnut Ketchup of the Finest Sort
Ingredients
Directions
Boil or simmer the walnut juice until tender.
Skim the surface well.
Add the anchovies, including bones and liquid.
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 juice
- Forms the base of the sauce and supplies its main flavour and body.
- Anchovies
- Add a deep savoury, salty flavour that builds umami throughout the ketchup.
The step that matters
Skim the surface well. Skimming removes foam and loose impurities that rise as the juice simmers, keeping the finished ketchup clear and clean-tasting rather than murky 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.
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