Yield: About 1 1/2 cups
Walnut sauce has long been one that our family enjoys with noodles as well as vegetables. One day, we used pecans instead of walnuts and found they made an even better sauce. Since pecans lack the slight bitterness of walnuts, this sauce needs no sweetener. If, however, you use walnuts, be sure to add 1 or 2 teaspoons of mirin or rice syrup. This recipe makes enough sauce for about a pound of noodles.
2 teaspoons extra-virgin olive oil
1 small onion, diced
1–2 cloves garlic, minced
1 cup pecans
1 cup water or mild-flavored vegetable stock (carrot stock is a good choice)
3 tablespoons Miso Master Organic Mellow White Miso or Sweet White Miso
1 teaspoon lemon juice (optional)
- In a small skillet, heat the oil over medium-low heat. Add the onion and garlic, and stir to coat with the oil. Reduce the heat to low and cover. Stirring occasionally, sauté for 15 to 20 minutes, or until the onions have caramelized to a golden brown color. If necessary, add 1 or 2 teaspoons of water to prevent burning.
- While the onions cook, roast the pecans in an unoiled skillet over medium heat, stirring constantly for 5 to 10 minutes, or until crisp and fragrant.
- Place all of the ingredients in a blender, and blend until smooth. Use immediately.