Nut Sauce

This versatile Nut Sauce is especially good with crudites, or with freshly cooked hot vegetables, such as broccoli, cauliflower, and potatoes. The sauce may be kept in a screw-top jar in the refrigerator for up to three days.


2 oz. hazelnuts, toasted

2 oz. almonds, toasted

8 fl. oz. mayonnaise

4 fl. oz. sour cream

1 teaspoon lemon juice

1 teaspoon salt

½ teaspoon white pepper

Place the nuts in an electric blender or food mill and grind them very finely. Set aside.

In a medium-sized mixing bowl, combine the mayonnaise and sour cream, beating until they are well blended. Pour in the lemon juice, then stir in the ground nuts, salt and pepper. Mix the ingredients until they are thoroughly combined.

The sauce is now ready to use.

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