hearts of palm sauce
(2 ratings)
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 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
No-Cook or Other
Ingredients For hearts of palm sauce
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12 ozhearts of palm, roughly chopped
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2 Tbspsweet butter, unsalted
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2 Tbspolive oil, extra virgin
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3/4 chalf and half
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1 Tbspgarlic, minced
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1/4 tspsea salt, or to taste
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1/4 tspfreshly ground, black pepper, or to taste
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1/4 tspground cumin
How To Make hearts of palm sauce
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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.
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2Add the garlic, half & half, salt, pepper, and cumin, and then heat until the mixture just begins to simmer.
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3Remove from heat, and blend in a mixer, or food processor until smooth.
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4This is an excellent sauce for seafood, and goes well with my posted, Baked Scallops recipe.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Hearts of Palm Sauce:
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