Spiced Walnut Sauce

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

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  • Servings: 2 3/4 cups

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  • 2 cups whole milk
  • 6 ounces walnuts (2 cups)
  • 3/4 cup dry sherry
  • 1 slice of white sandwich bread, crust removed and bread torn into pieces
  • 1/4 teaspoon cinnamon
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  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.

Published May 2013

504196 recipes/spiced-walnut-sauce 2013-12-06T23:50:36+00:00 mexican|sauces-and-condiments|make-ahead|vegetarian may-2013 recipes,spiced-walnut-sauce 504196

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