Cardamom–Nut Butter Sauce


full-flavored stock or cooking liquid 1 cup 250 ml
husked cardamom seeds 1 tsp 3 g
almond, hazelnut, or cashew butter 1 tbsp 15 ml
heavy cream (optional) 2 tbsp 30 ml


  1. Heat the stock in a 1-quart (1 liter) saucepan and add the cardamom seeds. Gently simmer the stock with the seeds for 15 minutes to infuse their flavor.
  2. Whisk in the nut butter and cream, if using. Thin the sauce as needed with additional stock, or thicken it with slightly more nut butter.
  3. Strain through a fine chinois.