Hazelnut Butter Sauce

Name: Hazelnut Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: American
Ingredients: 1/4 cup toasted (35 g) Hazelnuts; 2 cups almond milk (480 ml) Milk; to taste Salt

Independent adaptation of a publicly published Matt Vawter recipe. Not affiliated with, sponsored by, or endorsed by Matt Vawter.

Matt Vawter's Hazelnut Butter Sauce, from the published recipe.

Ratio

Milk 480 ml

Ingredients

Hazelnuts — 1/4 cup toasted (35 g)
Milk — 2 cups almond milk (480 ml)
Salt — to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Hazelnut Butter Sauce wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 2 national awards

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Build the companion jar

First run is small.

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Provenance

Seasonal American chef; James Beard Best Chef: Mountain 2024. Work focuses on Rocky Mountain produce and published technique.

Adapted from a Matt Vawter recipe (Matt Vawter / StarChefs arancini).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar