Nuts are healthy. Nuts have a crunchy texture. Nuts are rich in oils. Nuts have a delightful, rich and appealing taste. This makes nuts an ideal ingredients for savory and sweet sauces. Below is a collection of the best ever nut sauce recipes for various purposes, including a wide variety of nut varieties. You can swap and combine various nuts depending on your taste preferences. Go nuts with these sauce recipes!
for the garnish
Fry the ginger, chili, garlic is a little oil. Add all the other ingredients, mix well and cook for about 2 minutes to enhance the flavors. Serve in a large dish garnished with chopped peanuts, extra chopped chili and a spinkle of chopped parsley, mint or Thai basil.
Garnish with chopped almonds and chopped fresh herbs
Place the almond meal and stock in a saucepan with 1 teaspoon of olive oil. Heat gently while stirring until the almond just starts to swell. Transfer the almond mixture into a blender or food processor and pulse to a smooth paste. Season the sauce to taste with rice vinegar and salt. Restart the blender or food processor and slowly add the egg yolks. Then, add the oil in a thin, steady drizzle until the sauce becomes thick and creamy. Transfer to a bowl and garnish with chopped almonds, extra chopped chili, and chopped fresh herbs.
for the spice paste
Grind the whole peanuts coarsely with mortar and pestle or with a mini blender and set aside. Do not grind to a paste. Blend the spice ingredients in a little water until fine. Heat the oil in a small heavy pan and fry the spice paste for 1-2 minutes, until aromatic. Add the peanuts, sugar, sweet soy sauce, tamarind juice, water and mix thoroughly. Simmer over low heat while continuously stirring for 2-3 minutes until the sauce thickens. Serve at room temperature with satay dishes.
Heat the oil in a small heavy pan and fry the onion, garlic and chilli over a moderate heat until onion is transparent and has started to soften. Add the sugar and cook while stirring to mildly caramelized the sauce. Add the peanut butter and soy sauce and combine well. Gradually add the coconut milk in a steady small stream while mixing with a whisk or wooden spoon. Cook and stir to the consistency you desire. Transfer to a bowl and top with extra chilli slices and chopped fresh herbs such as coriander or Thai basil.
Mix the brown and white sugar with the cornstarch in a medium size heavy saucepan. Then, gradually stir in the cream until well combined and smooth. Heat the pan over moderate heat while stirring until just before boiling. Then, simmer while stirring constantly for 2-3 minutes or until the sauce starts to thicken. Remove the pan from the heat and add the butter, stirring well to melt the butter and mix through. Add the pecans and some chopped herbs and transfer the mixture to a serving bowl. Spoon over desserts and ice cream.
Blend the soy milk and 1/2 cup of walnuts in a food processor or blender until smooth, and then set aside. Reserve the remaining walnuts to use as garnish. Pour the oil to a heavy skillet over moderate to high heat. When hot and shimmering, add the onion, black pepper and salt. Cook for 3-4 minutes or until the onions become translucent and start to soften. Add the garlic and cook for 1-2 minutes, taking care not to burn the garlic. Pour in the vegetable broth and cook, while stirring, for 4-5 minutes until the liquid has reduced a little. Whisk the walnut mixture into the onion mixture and add the vegan Parmesan-style cheese. Transfer the mixture to a bowl and garnish with the reserved walnuts and chopped parsley leaves or coriander.
Remove skins from the outside of the heads of garlic. Wrap the two garlic heads together in aluminum foil. Roast the garlic wrapped in foil at 375 degrees F (190 degrees C) for about 1 hour. Dry toast the macadamia nuts in a skillet over high heat for 2 minutes, tossing constantly. Cool the nuts, grind them coarsely and then set aside. When the garlic is roasted and cooled squeeze out each of the cloves into a food processor or blender. Add the cream, soy sauce, water, pepper and salt and pulse several times to create to a creamy consistency. Transfer the mixture to a medium size saucepan and warm over moderate heat. Stir in ground macadamia nuts, mix well and then transfer to as serving bowl, garnishing with extra nuts and coriander.
Heat the oil in a large heavy frying pan or Dutch oven over moderate heat. Add the ginger, onions, garlic and bell pepper and stir-fry until just tender. Stir in the curry powder, garam masala and red pepper flakes. Mix well and cook for 1-2 minutes. Combine the yogurt and peanut butter and add to the skillet, simmering until sauce is hot, well mixed and has started to thicken. Season with salt and pepper and garnish with fresh herbs.
Slice the onions into quarters, and pulse in a food processor or blender until coarsely chopped. Add the yogurt, salt, turmeric, lemon juice, chili powder, garlic, garam masala, cashew nuts and tomato puree to the bowl of the blender or food processor and pulse for several minutes to combine well. Heat the oil in a heavy frying pan to moderately hot. Add the blended spice mixture and fry for 2 minutes. Add the fresh coriander, sultanas and crushed cashews. Cook for a further 1 minute and then serve the sauce in a bowl.
Roast peppers over your burners or on your barbecue until the skins are blackened. Then, place them in a bowl covered with a plate. After setting them aside for 5 or 10 minutes, peel off the skin and slice. Combine the peppers with all the other ingredients in the bowl of a blender or food processor and pulse until fairly smooth. Warm in a saucepan and cook for several minutes to combine the flavors. Transfer to a bowl and serve warm.
Heat the olive oil in a large heavy frying pan over moderate heat. Add the shallot and garlic and cook for 2 minutes. Add the spinach, basil, spices, the remaining herbs and a few tablespoons of water to the pan and mix well. Cook until the spinach is wilted and the liquid in the pan has evaporated. Using a food processor or blender, pulse the cashews to a thick paste. Then, add the spinach mixture to the bowl and pulse to combine well, into a thick sauce. Transfer the sauce to a small saucepan and heat the mixture. Season with salt and pepper and a squeeze of lime juice. Add more water to adjust the consistency of the sauce. Serve warm garnished with extra cashews and fresh herbs.
In a food processor or blender, combine the nuts, garlic, jalapeno and olives and pulse until finely chopped. Add the cilantro, lemon juice and honey and pulse once to mix through. While running the machine, slowly add the olive oil in a fine stream and process until fairly smooth. Season well with salt and pepper and serve warm.
Heat the olive oil in a moderate size saucepan over high heat. When hot, add the bay leaves and lentils. Cook while stirring until they sizzle in the pan. Then, add 3 cups of water and bring the mixture to the boil. Reduce heat and simmer for 30 minutes, until the lentils are tender. Then, set aside to cool. Next, melt the butter in a large heavy skillet and then fry the garlic, shallot and herbs. Then, add the flour and mix it in thoroughly. Cook the mixture for 2-3 minutes and then add the walnuts and mix well. Add the tamari, nutmeg, vinegar, wine and the cooked lentils in their broth, and mix until well combined. Bring the mixture to the boil and then simmer gently for 20-30 minutes. Add more water if the mixture is too thick. It should have the consistency of thick cream. Season well with salt and pepper and serve warm as a sauce.
Remove the crusts from the slice of bread, and cover it with the water. Place the almonds in the bowl of a blender or food processor. Add the balsamic, olive oil, moist bread, vanilla, balsamic, olive oil, salt and 1/2 cup of water. Blend until the mixture is quite smooth. Add more water if to thick, or extra bread if too thin. Aim for the consistency of thick cream. Season with salt and pepper and warm before serving.