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Walnut Catsup | Chef Cecil | Chef Cecil

Walnut Catsup

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Walnut Catsup

A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The sediment can be used for flavoring sauces.

✨ Vintage Recipe

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Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

One hundred walnuts
Six ounces of shallots
One head of garlic
Half a pound of salt
Two quarts of vinegar
Two ounces of anchovies
Two ounces of pepper
A quarter of an ounce of mace
Half an ounce of cloves

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UpdatedLast updated5 months ago

Original Instructions

1
Beat in a large mortar a hundred green walnuts until they are thoroughly broken
2
Put them into a jar with six ounces of shallots cut into pieces, a head of garlic, two quarts of vinegar and the half pound of salt
3
Let them stand for a fortnight, stirring them twice a day
4
Strain off the liquor, put into a stewpan with the anchovies, whole pepper, half an ounce of cloves and a quarter of an ounce of mace
5
Boil it half an hour, skimming it well
6
Strain it off, and when cold, pour it clear from any sediment into small bottles
7
Cork it down closely and store it in a dry place

Chef Cecil's Modern Tips Below

Chef Cecil's Modern Tips

Modern guidance to help you succeed with this vintage recipe

Green walnuts contain high levels of tannins and juglone, which extract into the vinegar to create complex, savory flavors. The two-week maceration breaks down cell walls and allows the salt to draw out moisture through osmosis while the acetic acid in vinegar acts as both a solvent and preservative. Boiling with anchovies adds glutamates (umami compounds) while the heat volatilizes aromatic compounds from the spices, creating a deeply flavored condiment that's shelf-stable due to its high acidity and salt content.

Make Ahead

This entire recipe is a make-ahead condiment by design. The initial maceration requires 14 days of daily stirring. Once bottled, the catsup must age for at least 2-3 months before use to allow flavors to mellow and develop complexity. The aging process is essential—newly made walnut catsup will be harsh and overly astringent.

Storage

Store corked bottles in a cool, dark, dry place such as a cellar or pantry away from direct sunlight. Properly prepared and sealed walnut catsup will keep for 2-3 years unopened due to its high vinegar and salt content. Once opened, refrigerate and use within 6 months. If any mold, off-odors, or clouding develops, discard immediately.

AI-generated tips from Chef Cecil's culinary database

Make Ahead

This entire recipe is a make-ahead condiment by design. The initial maceration requires 14 days of daily stirring. Once bottled, the catsup must age for at least 2-3 months before use to allow flavors to mellow and develop complexity. The aging process is essential—newly made walnut catsup will be harsh and overly astringent.

Storage

Store corked bottles in a cool, dark, dry place such as a cellar or pantry away from direct sunlight. Properly prepared and sealed walnut catsup will keep for 2-3 years unopened due to its high vinegar and salt content. Once opened, refrigerate and use within 6 months. If any mold, off-odors, or clouding develops, discard immediately.

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