📝 About This Recipe
This luxurious sauce is a tropical masterpiece, blending the buttery richness of roasted macadamia nuts with the bright, aromatic notes of fresh ginger and lemongrass. Originating from the fusion of Hawaiian and French culinary techniques, it offers a velvety texture that is naturally dairy-free yet incredibly decadent. It is the ultimate sophisticated topper for pan-seared seafood, roasted poultry, or grilled vegetable towers.
🥗 Ingredients
The Nut Base
- 1 1/2 cups Raw Macadamia Nuts (unsalted and high quality)
- 1/2 cup Warm Water (for soaking)
Aromatics & Flavors
- 2 pieces Shallots (finely minced)
- 1 tablespoon Fresh Ginger (grated or microplaned)
- 2 cloves Garlic (minced)
- 1 teaspoon Lemongrass Paste (or very finely minced inner stalk)
- 1 tablespoon Refined Coconut Oil (for sautéing)
Liquid Gold
- 1 can Full-fat Coconut Milk (13.5 oz, shaken well)
- 1/2 cup Vegetable Stock (low sodium)
- 1 tablespoon Fresh Lime Juice (about half a lime)
- 1 teaspoon White Miso Paste (adds a subtle salty depth)
- 1 teaspoon Honey or Agave (to balance acidity)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon White Pepper (for a clean heat)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Spread the macadamia nuts on a baking sheet and toast for 8-10 minutes until they are golden and fragrant. Watch them closely as their high oil content makes them burn quickly.
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2
Reserve 2 tablespoons of the toasted nuts for garnish. Place the remaining nuts in a small bowl and cover with 1/2 cup of warm water; let them soak for 15 minutes to soften.
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3
In a medium saucepan, heat the coconut oil over medium-low heat. Add the minced shallots and cook for 3-4 minutes until translucent but not browned.
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4
Stir in the ginger, garlic, and lemongrass paste. Sauté for another 60 seconds until the kitchen smells like a tropical paradise.
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5
Add the toasted macadamia nuts (along with their soaking water) into a high-speed blender. Pour in the sautéed aromatic mixture from the pan.
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6
Add the coconut milk, vegetable stock, and white miso paste to the blender. Blend on high speed for 2 full minutes until the mixture is completely smooth and aerated.
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7
Pour the blended sauce back into the saucepan over low heat. Whisk gently as it warms through.
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8
Stir in the honey, lime juice, sea salt, and white pepper. Taste and adjust the seasoning if necessary.
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9
If the sauce is too thick, add a tablespoon of vegetable stock at a time until it reaches a 'nappe' consistency (it should coat the back of a spoon beautifully).
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10
For an extra-fine, restaurant-quality finish, pass the sauce through a fine-mesh sieve or chinois into a clean bowl, pressing on the solids with a spatula.
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11
Keep the sauce warm over a double boiler or very low heat until ready to serve. Do not let it boil, or the coconut milk may separate.
💡 Chef's Tips
Toasting the nuts is non-negotiable; it transforms the flavor from 'raw and waxy' to 'deep and buttery.' Always use a high-speed blender for this recipe to ensure the nuts fully emulsify into a cream. If the sauce breaks (oil separates), whisk in a teaspoon of very cold water vigorously to bring it back together. For a spicy kick, add a pinch of Thai bird's eye chili during the shallot sauté phase. Store leftovers in an airtight jar for up to 4 days; reheat gently on the stove with a splash of water.
🍽️ Serving Suggestions
Drizzle generously over pan-seared Mahi-Mahi or Scallops. Use as a luxurious dip for coconut-crusted shrimp skewers. Serve alongside grilled asparagus or roasted baby carrots for a vegan gourmet side. Pair with a crisp, chilled Viognier or a dry Riesling to complement the nuttiness. Spoon over forbidden black rice for a stunning color contrast.