Honey Bee Sauce

Sausse di Avije

Preparation info

  • Difficulty


  • Serves about


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This delicately piquant no-cook sauce marries perfectly with any boiled meat. Try it with boiled brisket or chicken with steamed potatoes, a green vegetable and some salad for a delicious supper. In Piedmont, where this sauce comes from, boiled meats are very popular.


  • 6 walnuts, shelled
  • 2 tablespoons meat stock
  • 1 heaped tablespoon French mustard
  • 1 wine glass runny honey


Blanch the walnuts and rub off their thin inner skins. Pound them to a powder by hand with a pestle and mortar or in a food processor. Stir the stock into the walnut powder, then mix in the mustard and honey. Blend all the ingredients very well and serve as required.