Chef Touhy's Walnut Emulsion

Chef Touhy's Walnut Emulsion

The walnut emulsion is the perfect fall sauce to drizzle over your choice of poultry. Chef Touhy prefers it with duck as seen in the picture!


  • 2 cups California walnuts, in halves or large pieces, toasted
  • 2 tablespoons (about 1 ounce) anchovies, packed in oil, coarsely chopped
  • 1/3 cup water, plus more if needed
  • 2 tablespoons red wine vinegar
  • 1/4 cup walnut oil
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon (more or less) kosher salt, or 1/4 teaspoon plain salt


  1. Put the walnuts in a food processor with the anchovies, water, vinegar and walnut oil. Blend until smooth, stopping a couple times to scrape down the sides of the container with a rubber spatula. With the machine running, slowly drizzle in olive oil.
  2. The puree should be the consistency of a softly whipped cream, not walnut butter. If it seems too thick, add a little more water and pulse or blend until incorporated.
  3. Season to taste with salt. If not using immediately, refrigerate in a covered container.


Post a Review