r/Sauces

I roasted then slow cooked, chilis, allspice, clove, black pepper, bay leaf, garlic, and caraway powder walnuts and macadamias before mixing with a teff flour, neutral oil roux, it’s pretty good.

When it was a broth, it had an odd sour aftertaste I’m blaming on slow cooking the nuts when I probably shouldi’ve blended with the broth when done for a stronger flavor.

**texture**

The teff roux works, though, it’s a tad grainier than a white flour I’ve, I don’t mind though cause it overly creamy sauces piss me off.

**flavor**

It has a nutty, spicy, lightly bready taste with a rich roasted flavor, lite coffee and chocolate notes, in a good way. It almost has a light, corn like taste.
It was pretty bitter out of the slow cooker, but now has a lessened but light bitterness I may have to fix, I think it’s cause I didn’t toast the chilis that well, it’s not the stems though, I cut them.

When I had it with sourdough, there was no bitterness or corniness and just smokey light sweet, roasted and light breadiness with a bit of nuttiness.

Changes I plan

-cook with beer, probably stout or pale ale
-blend nuts instead of slow cooking
-use butter instead of neutral oil and brown it.
-add toasted breadcrumbs to blender.

I’m not sure my goal here to be honest, maybe this sauce would be put on barbecued food after cooking, maybe do something fancy and cheffy (I’m now a chef) and like reverse bread a butter with a butter flavored cake or something.

This broth will simmer for a day, it’s made of walnuts and macadamias toasted alongside garlic, black pepper, clove, allspice, bay leaf and Thai dried chilis. I want kind of a nutty broth. I will later blend it and mix with a whole wheat roux.