Walkin Sauce Recipe

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the minced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Make roux

Push the softened onion-garlic mixture to the side, add the remaining 2 tablespoons butter to the pan and let it melt. Sprinkle the flour over the butter and whisk continuously to form a smooth roux. Cook the roux for 1.5–2 minutes, whisking, to remove the raw flour taste but not allowing it to color significantly.

Add liquids

Slowly pour in the chicken stock while whisking to loosen the roux, then gradually whisk in the whole milk and heavy cream until fully incorporated and lump-free. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently until it thickens enough to coat the back of a spoon, about 5–7 minutes.

Season

Once the sauce has thickened, reduce heat to low. Stir in the Worcestershire sauce, Dijon mustard, hot sauce, smoked paprika, ground black pepper and sea salt. Taste and adjust seasoning gradually: add another pinch of salt or more hot sauce if desired.

Balance acidity

Remove the pan from heat and stir in the fresh lemon juice to brighten the sauce. Let the sauce rest for 1–2 minutes off the heat so flavors meld.

Cheese and consistency

Return the pan to very low heat and whisk in the grated Parmesan until melted and integrated. If the sauce is thicker than you want, whisk in up to 1/4 cup water, a tablespoon at a time, until you reach desired consistency.

Herbs and serve

Stir in the chopped parsley and, if using, red pepper flakes. Taste once more and adjust seasoning. Serve warm over grilled chicken, roasted vegetables, fries, or use as a dip. Keeps in the refrigerator in an airtight container for up to 4 days; gently reheat over low heat, thinning with a splash of milk or water as needed.