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Walnut sauce (vegetarian dip)

Pikantne Vegetarian Dishes Snacks 20 min Medium 22 wyświetleń ~17.49 PLN - (0)
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Description

Creamy walnut sauce is an aromatic dip with a slightly sweet and sour character, inspired by Polish spring flavors. Roasted walnuts give the sauce a deep, slightly toasted note; yogurt and cream soften the texture, while lemon juice and garlic add freshness. The sauce pairs wonderfully with raw vegetables (asparagus, radishes, carrots), as a spread on whole grain bread, or with cottage cheeses. Thanks to simple ingredients available in Polish stores, it creates a bold yet delicate dip perfect for a snack at a gathering or a family table. Served in a bowl with chopped dill and roasted walnuts, it looks impressive and has a distinct, pleasantly creamy taste with hints of nuts and citrus.

Ingredients Used

Ingredients (11)

Servings:
4
  • Walnuts 120 g
  • Natural yogurt 250 g
  • 18% cream 60 ml
  • Garlic 2 ząbki (~10 g)
  • Lemon juice 15 ml
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Honey 15 ml
  • Water 30 ml
💰 Szacowany koszt dania: ~17.49 PLN (4.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the nuts

1

Heat a dry skillet over medium heat. Evenly spread the walnuts (120 g) on the bottom of the skillet and toast for 3–5 minutes, stirring with a wooden spoon every 20–30 seconds, until the nuts start to smell fragrant and lightly brown. Be careful not to burn them — a burnt taste will be bitter. After toasting, transfer the nuts to a plate to cool quickly.

Use a pan with a diameter of 24–28 cm. If you don't have a non-stick pan, use a steel one and monitor the heat (it may require a slightly lower temperature). Toasting is key for flavor — don't skip this step.

Preparation of ingredients

2

Weigh natural yogurt (250 g) and 18% cream (60 g) into a bowl. Peel two cloves of garlic (10 g) and finely chop them or press them through a garlic press. Prepare lemon juice: squeeze about 15 g (1 tablespoon) of juice. Measure out rapeseed oil (30 g) and prepare salt (2 g) and pepper (1 g).

Ingredients: Natural yogurt, 18% cream, Garlic, Lemon juice, Rapeseed oil, Salt, Black pepper
Use a kitchen scale to weigh the portions. A small juicer will be useful for squeezing lemon juice, or manually squeeze half a lemon over a strainer to separate the seeds. If you don't have a garlic press, finely chop with a knife.

Blending

3

In the blender, add the cooled walnuts, yogurt, cream, oil, lemon juice, and garlic. Start blending in pulses for 20–30 seconds to chop the walnuts, then blend continuously for 40–60 seconds until the mixture becomes creamy. If the sauce is too thick, add a tablespoon of water (30 g available as an optional ingredient), blending after each tablespoon until you achieve the desired consistency.

Ingredients: Natural yogurt, 18% cream, Rapeseed oil, Lemon juice, Garlic, Water
Use a jug blender or a hand blender with a mixing attachment. If the blender has difficulties, stop, scrape down the mixture with a spatula, and continue blending. Blend in short bursts to avoid overheating the device.

Seasoning

4

Transfer the sauce to a bowl and taste it with a spoon. Season with salt (2 g) and pepper (1 g) to taste. If you feel it is too acidic, add a teaspoon of honey (optional, 15 g) and mix well. The consistency should be smooth, slightly thick, and easy to scoop onto bread or vegetables.

Ingredients: Salt, Black pepper, Honey
Taste after adding spices in small amounts — it's easier to add salt than to take it away. If you're adding honey, do it gradually and mix and taste each time.

Cooling and serving

5

Cover the bowl with plastic wrap or a lid and set it in the fridge for 10 minutes to let the flavors meld and the sauce thicken. After this time, transfer the sauce to a small serving bowl, drizzle with a bit of oil, and sprinkle with finely chopped dill (optional, 30 g) and a few crushed nuts for decoration. Serve with sliced vegetables (radish, raw carrot, blanched asparagus) or slices of whole grain bread.

Ingredients: Dill, Rapeseed oil
Use a small dipping bowl (diameter 10–12 cm). If you don't have time to chill, the sauce can be served immediately, but a short chill will enhance the flavor.

Storage

6

Store the sauce in an airtight container in the refrigerator for up to 3 days. Before serving again, stir with a spoon; if the sauce has thickened, you can add 1–2 tablespoons of water and mix to restore a creamy consistency.

Ingredients: Water
Do not freeze the sauce with yogurt and cream (the consistency and taste will deteriorate). Make sure the container is closed to prevent absorbing odors from the fridge.

Fun Fact

💡

Walnuts have been known in Poland for centuries and often appeared in court cuisine; roasting the nuts releases aromatic oils that significantly enhance the flavor of dishes.

Best for

spotkanie z przyjaciółmi przekąska na imprezę kolacja wegetariańska

Tips

🍽️ Serving

Serve the sauce in a small bowl next to a board with sliced vegetables (radish, carrot, celery), whole grain bread, and pieces of cottage cheese. For decoration, use additional crushed nuts and fresh dill. The sauce also pairs well with blanched asparagus and young potatoes.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze. Before serving, mix and possibly season with fresh lemon. If the sauce darkens on the surface, remove the top layer and check the smell — if it smells good, it can still be used.

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