A while back when I was making the Beet Ravioli out of the cookbook Mange Tout, by Bruno Loubet, I checked out the other recipes that I had bookmarked. And this recipe really popped out at me, even though it’s not a dish per se, but a sauce.
Actually, this sauce is not really a pesto or a gremolata, and Mr. Loubet suggests serving it with roasted lamb. He unfortunately doesn’t give any history on this sauce, although from the name you can guess garlic and perhaps Toulouse?!!
I was quite intrigued by the ingredients – essentially walnuts, garlic, and herbs.
It’s not the prettiest sauce, but that will be forgiven as soon as you taste it. I made it to top a filet of salmon, but I can see myself spreading this stuff on just about everything.
One note: If you’re not fond of fresh garlic, cut the amount in half.
From Mange Tout
100 grams walnuts
6 large garlic cloves
1/2 sage leaf
1 teaspoon whole-grain mustard
2 tablespoons water
100 milliliters walnut oil
3 tablespoons vegetable oil (I used olive oil)
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped chives
Begin by placing the walnuts, garlic, and half of sage leaf in a food processor. Process until the mixture is smooth.
I honestly didn’t taste the sage because of the strong garlic flavor of this sauce, so I’d recommend using a whole sage leaf. My sage was still alive and thriving outside, but I’m also wondering if the flavor was subdued slightly being that it’s January.
Add the mustard and water, then drizzle in the walnut and vegetable oils while the machine is on.
Once fully processed and saucy smooth, pulse in the parsley and chives.
I didn’t season the sauce until I tasted it. It definitely needed salt. I passed on the pepper.
I pan-fried the salmon in butter, and seasoned it well with salt and pepper. Then I placed the salmon over a bed of lightly-dressed lettuces.
Then came the sauce. It’s very fragrant of garlic and walnuts, and it just fabulous with the salmon. I can’t wait to have it with beef or lamb.
Heck, I could have this on roast chicken as well.
Whatever you serve this room-temperature sauce with, have extra on hand. You will need it!