From Matt Vawter's kitchen · Annette, Aurora
stove · nut sauce
NATIONAL AWARD WINNERHazelnut Butter Sauce
From an award-winning kitchen
Ratio
ALMOND MILK 480
Ingredients
- HAZELNUTS35 g
- ALMOND MILK480 ml
- SALT3 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Seasonal American chef; James Beard Best Chef: Mountain 2024. Work focuses on Rocky Mountain produce and published technique.
Originally published as Hazelnut Butter Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Matt Vawter / StarChefs arancini (published as “Hazelnut Butter Sauce”). Full citation lives in Provenance.