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Appetizers, Sauces and Condiments

Smoky Walnut Dip

I wander around these days enveloped in the distinct odor of burning wood. People have been remarking on it, and I apologize to any who are offended. Smoke just stays with you, and I've been obsessed with smoking food lately. ... Read more

Total time: 1 hour, 5 minutes | Makes about 2 cups
  • 1 (8-ounce) jar Dijon mustard
  • 2 cups walnut pieces

Step 1Scrape the mustard into a shallow bowl and place in a smoker at 225 degrees for 1 hour.

Step 2Puree the walnut pieces in a food processor, then add half the mustard and process until smooth. Add more mustard as desired for stronger taste or thinner texture.

Note: This is the basic idea of a sauce used on raw vegetables in a 14th century Arabic vegetarian dish called barida.
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