Spiced Walnut Sauce

This sweet, spiced sauce, known as nogada sauce in Spanish, is the classic topping for stuffed poblano chiles. Slideshow: More Mexican Recipes to Try 

Active Time:
20 mins
Total Time:
1 hrs
2 3/4 cups


  • 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


  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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