hearts of palm sauce
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.
prep time
10 Min
cook time
15 Min
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 12 ounces hearts of palm, roughly chopped
- 2 tablespoons sweet butter, unsalted
- 2 tablespoons olive oil, extra virgin
- 3/4 cup half and half
- 1 tablespoon garlic, minced
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground, black pepper, or to taste
- 1/4 teaspoon ground cumin
How To Make hearts of palm sauce
-
Step 1Sauté 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. -
Step 2Add the garlic, half & half, salt, pepper, and cumin, and then heat until the mixture just begins to simmer.
-
Step 3Remove from heat, and blend in a mixer, or food processor until smooth.
-
Step 4This is an excellent sauce for seafood, and goes well with my posted, Baked Scallops recipe.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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