Hearts of Palm Sauce

Andy Anderson !


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.


★★★★★ 2 votes

10 Min
15 Min
No-Cook or Other


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  • 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

How to Make Hearts of Palm Sauce


  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.

Printable Recipe Card

About Hearts of Palm Sauce

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

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