Heavenly sauce [Jan Roberts-Dominguez] from The Oregonian Cookbook: Best Recipes from Foodday (page 230) by Katherine Miller

  • hazelnuts
  • lemons
  • Show all ingredients...
  • Serves : 2-1/2 cups

  • EYB Comments

    Can substitute other nuts for hazelnuts, and soy sauce for ponzu sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other nuts for hazelnuts, and soy sauce for ponzu sauce.

  • kellyluc on January 19, 2024

    I have been making this cold sauce for years. I serve it as rice bowls with a lot of different toppings for a crowd that meat eaters, vegetarians and vegans can all get their fill. Rice, black beans, olives, green onions, cheese, pulled pork, grilled chicken, fresh spinach, diced red bell peppers, tomatoes, cucumbers, red onion, avocado. It's fabulous and people can design their own "Yumm Bowls". You can get pretty creative.

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