Walnut Puree from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
Sweat the garlic in the brown butter in a saucepan over medium heat. Add the walnuts, chicken stock, and cream and simmer for 1 hour. Put the walnut mixture with the butter into a mixer and blend u...
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Ingredients
- 2 tablespoons (30 g) brown butter (see Note)
- 1 clove garlic, peeled and smashed
- Sherry vinegar
- Maple syrup
- ¾ cup (180 ml) heavy cream
- 2 tablespoons (30 g) butter
- 5 ounces (150 g) walnuts, toasted
- ¾ cup plus 2 tablespoons (210 ml) White Chicken Stock
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