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Chestnut Sauce (Savoury) for Turkey

Lesley Smith
4 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Accompaniment
Cuisine French
Servings 6 -8


  • 200 g Cooked Chestnuts.
  • 2 cms Chestnut Paste.
  • 1 Teaspoon Sea Salt.
  • 1 Clove Garlic chopped (optional).
  • 400 ml Unsweetened Almond Milk.
  • 1 Teaspoon Truffle Paste.


  • I've made the garlic optional, as the truffle paste is very garlicky. It depends how strong you like your gravy sauces.

  • 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.

  • Heat in a pan until thoroughly hot. If it's a little too strong, add a little cream to dilute it.

  • As truffles can be an acquired taste, serve in a dish on the side, so that diners can choose how much to use.

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