How to make walnut stain
A short history of walnut stain
Real walnut stain is extracted from walnut bark. It has been used for centuries mainly to stain wood. It can also be used in techniques such as wash painting and calligraphy. Artists such as Rembrant and Pierre Soulages have often used it in their work.
Before you start
The end result of this recipe will be (very) slightly different from the "brou de noix" you can find in the shops. The reason is simple: the walnut stain sold in supermarkets and other DIY stores is in fact cassel extract, which comes from lignite, a fossil sediment of organic origin. Of course, it's cheaper to manufacture in industrial quantities than real walnut stain, and the result is virtually identical, which is why it's sold instead.
Recipe
02h30
Easy
Cheap
IMPORTANT
Walnut stain is very stubborn, so wear appropriate clothing and gloves.
What's more, the saucepan you're going to use will also end up completely soaked in the walnut stain, and you won't be able to use it for cooking.
The best brous de noix are harvested in autumn. It's when they're fully ripe that they give the best results.
Ingredients
- Green or ripe walnuts (with their husks). (the husk is the shell surrounding the nut).
- Clove essential oil
Utensils
1 hammer
1 funnel
1 pot
1 sieve colander
1 cloth or 1 potholder
1 opaque bottle
Preparation
Step 1: Separation of husks and nuts
Use a knife to separate the green husks from the nuts.
Step 2: Crushing the brush
Crush the fragments with a hammer or similar tool to break them up into small pieces.
Step 3: Baking
Place the pieces of brous in a pot or saucepan.
Step 4: Adding water
Cover withwater.
Step 5: Cooking
Bring the mixture to the boil, then simmer for about two hours.
Tip: Regularly test the brou during cooking. The more water evaporates, the darker the color of the brou. It's up to you to choose the desired shade by adjusting the firing time.
Step 6: Cooling
Once cooked, let the mixture cool to room temperature.
Step 7: Filtration (first stage)
First filter through a very fine sieve to remove any coarse residue.
Step 8: Filtration (second stage)
Strain the mixture a second time through an old, clean cloth (or cheesecloth) to obtain perfectly clear juice, free of impurities.
Step 9: Storage
Collect the filtered juice and pour into an opaque bottle using a funnel.
Add three drops of clove oil for better preservation.
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