WALNUT SAUCE300-400 grams walnuts5 cloves garlic salt red chile powder coriander cumin turmeric Grind the walnuts in a food processor until they have the consistency of flour. Add 1 tsp. each of the spices; adjust to taste. Mince well the garlic and add. Slowly add lukewarm water slowly, until the sauce has the right consistency, liquidly, but not too thick. Perhaps the consistency is not quite as thick as a Hollandaise sauce. The sauce is good with Gomi (Georgian grits), roasted chicken, fish, boiled eggs or cauliflower. |