'Intxaursaltsa' (sometimes rendered as two words, 'intxaur saltsa') is a traditional Basque dessert from the Basque Country of northern Spain and southern France. Despite the name translating from Basque as 'walnut sauce,' it is a sweet, semi-liquid cream rather than a savory sauce, with a consistency closer to a thin custard or pudding than to a sauce for meat or fish.
The dessert is made by simmering ground walnuts with milk, sugar, and a cinnamon stick over low heat for an extended period, often over an hour, stirring occasionally as the liquid reduces into a thick, golden cream. Some recipes add a small amount of bread to help thicken the mixture.
Intxaursaltsa is closely tied to the Basque Christmas Eve meal, where it is traditionally served as the final course of the holiday feast. It can be served warm, at room temperature, or chilled, according to family preference.
Variations exist across Basque households, with differing ratios of walnuts to milk producing a thicker or thinner cream, and some recipes adding a splash of liqueur for extra depth.
Because of its rich, nutty sweetness, intxaursaltsa is served on its own, in a small bowl or cup, rather than as an accompaniment to meat, fish, or vegetables the way a savory sauce would be.