Hearts of Palm Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

I picked up this sauce recipe at the Lighthouse restaurant in the Grand Caymans. This excellent German chef, would sit down at your table, and talk the evening’s menu to you. Then, without taking a single note, he would go back into the kitchen and prepare your meal. I had sea scallops with an excellent sauce drizzled over them that perfectly complimented the dish. After a bit of coaxing, he shared his sauce recipe with me. Like so many good recipes the ingredients are simple, and the preparation quick.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

12 oz
hearts of palm, roughly chopped
2 Tbsp
sweet butter, unsalted
2 Tbsp
olive oil, extra virgin
3/4 c
half and half
1 Tbsp
garlic, minced
1/4 tsp
sea salt, or to taste
1/4 tsp
freshly ground, black pepper, or to taste
1/4 tsp
ground cumin

Directions Step-By-Step

1
Sauté the hearts of palm in the butter and olive oil, until they are fall-apart tender, but do not burn.

Chef's Note: I've used canned hearts of palm with this recipe several times, with excellent results.
2
Add the garlic, half & half, salt, pepper, and cumin, and then heat until the mixture just begins to simmer.
3
Remove from heat, and blend in a mixer, or food processor until smooth.
4
This is an excellent sauce for seafood, and goes well with my posted, Baked Scallops recipe.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy