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Sauce

1 Plain Nut Sauce

A sauce made from raw nut butter, water, and salt, boiled and thickened, served with nuts, legumes, rice, and vegetables.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 3 ingredients
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1 Plain Nut Sauce

Ingredients

Directions

Make the sauce

  1. Mix raw nut butter with water.

  2. Boil for ½ hour.

  3. Add salt with water to make 1½-2 cups; thicken slightly.

Serve

  1. Serve with nut and legume dishes, over boiled rice and with some vegetables.

  2. Steamed nut butter may be used instead of raw.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Nut butter (in the method)
Provides the body, richness and nutty flavour that make up most of the sauce.

The step that matters

Thicken slightly. Simmering evaporates water and concentrates the nut butter, so the sauce thickens. Stop once it is only slightly thicker than when mixed, because it thickens further as it cools.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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