Walnut Gravy
1 cup milk 1 cup water 1/4 cup flour 1/2 cup finely chopped walnuts 3/4 teaspoon salt Heat the milk and water in a double boiler. Thicken by adding the flour after it has been stirred smooth with a little cold water. Add the nuts and salt.
A meatless white gravy thickened with flour and given body and fat by ground walnuts. It comes together in a few minutes, but the flour needs real cooking time or the sauce will taste pasty.
- The hinge: cook the flour outA double boiler never gets hotter than about 210F, so the starch gelatinizes slowly. Give it a full 10 to 15 minutes after thickening, stirring often, or the raw-flour taste stays in the gravy.
- Slurry techniqueStir the 1/4 cup flour to a smooth cream with 3 to 4 tablespoons cold water before it goes in, and add it to the hot liquid in a thin stream while whisking. Lumps formed at this stage are hard to whisk smooth later.
- Double boiler substituteA heavy saucepan over low heat works and is faster; the double boiler is insurance against scorching the milk. If you use a saucepan, whisk the bottom and corners constantly.
- WalnutsThe recipe asks only for 'finely chopped'; a fine, near-meal chop gives the smoothest pouring sauce. Chop by hand or pulse briefly in a processor, stopping before the nuts turn to butter. Toasting them first in a dry pan for a few minutes deepens the flavor.
- Seasoning3/4 teaspoon salt for the 2 cups of liquid, and the recipe carries no pepper, onion or herb. Taste at the end and adjust; a little onion powder or a splash of soy sauce brings the walnut forward without altering the character.
- Yield and useAbout 2 cups, enough to sauce four servings. It is a pouring gravy for gluten steaks, nut roasts, mashed potatoes or toast rather than a soup on its own.
- ReheatingIt sets firm as it cools, since both the flour and the ground nuts absorb liquid. Thin with milk or water over low heat and whisk smooth rather than adding more flour.