This sauce comes probably from the same origin as the one that we call tartar sauce in French cuisine. However, it brings a different flavor and it goes particularly well with the taste of brains.
Ingredients for 2 persons.
100 g walnuts
salt and pepper
3 garlic cloves
the crumb of 2 bread slices
2 tbsp lemon juice
chopped parsley to garnish
1 beef or calf’s brain.
Grind the walnuts, garlic, salt and peper in a blender.
Soak the crumbs in some water and squeeze out.
Spoon all those ingredients in a bowl.
Little by little add the lemon juice and olive oil until the sauce becomes thick and smooth.
Serve on a plate with slices of brain and garnish with the parsley.