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Spiced Walnut Sauce

  • ACTIVE: 20 MIN
  • SERVINGS: 2 3/4 cups

This sweet, spiced sauce, known as nogada sauce in Spanish, is the classic topping for stuffed poblano chiles.

  1. 2 cups whole milk
  2. 6 ounces walnuts (2 cups)
  3. 3/4 cup dry sherry
  4. 1 slice of white sandwich bread, crust removed and bread torn into pieces
  5. 1/4 teaspoon cinnamon
  6. Kosher salt
  7. Freshly ground pepper
  1. In a medium saucepan, bring the milk just to a simmer. Remove from the heat and add the walnuts. Let stand until the walnuts are soft, 45 minutes.
  2. Meanwhile, in a small saucepan, simmer the sherry over moderate heat until reduced to 1/4 cup, 5 minutes.
  3. Transfer the walnuts and milk to a blender. Add the reduced sherry, bread and cinnamon and puree until nearly smooth. Season the sauce with salt and pepper.
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