Name: Cardamom–Nut Butter Sauce
Ingredients: heavy cream; cashew butter; full-flavored stock; hazelnut; almond; husked cardamom seeds; liquid

Cardamom–Nut Butter Sauce

Preparation info

Published 1991

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

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.
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.
Strain through a fine chinois.