Chestnut Sauce (Savoury) for Turkey
Recipe type: Accompaniment
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 200g Cooked Chestnuts.
  • 2cms Chestnut Paste.
  • 1 Teaspoon Sea Salt.
  • 1 Clove Garlic, chopped (optional).
  • 400ml Unsweetened Almond Milk.
  • 1 Teaspoon Truffle Paste.
  1. I've made the garlic optional, as the truffle paste is very garlicky. It depends how strong you like your gravy sauces.
  2. Combine all in a blender and whizz until as combined as it can get to. Mine ended up with some tiny black dots in the sauce, which gave it a little character.
  3. Heat in a pan until thoroughly hot. If it's a little too strong, add a little cream to dilute it.
  4. As truffles can be an acquired taste, serve in a dish on the side, so that diners can choose how much to use.
Recipe by Scottish Mum at