Creamy Sweet-Sour Cashew Sauce

Name: Creamy Sweet-Sour Cashew Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ¼ cup (80 ml)
Cuisine: Asian
Ingredients: 20 g Cashews; 1 tbsp whole almond puree (15 ml) Almond Butter; 2 tbsp tamari/soy (30 ml) Tamari; 1 tbsp toasted sesame oil (15 ml) Sesame Oil; 1 tbsp maple syrup (15 ml) Maple Syrup; 2 tbsp lemon juice (30 ml) Lemon Juice; about ½ tsp (1 g) Espelette

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

DRESSING · ENDIVE OR BITTER GREEN SALADS

In the published recipe, this is the dressing for red endive salad.

Meder's sweet-sour cashew sauce for endive.

On the jar

CASHEW

Method: blend
Yield: about ¼ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Almond Butter 15 mlTamari 30 mlSesame Oil 15 mlMaple Syrup 15 mlLemon Juice 30 ml

Ingredients

Cashews20 g
Almond Butter1 tbsp whole almond puree (15 ml)
Tamari2 tbsp tamari/soy (30 ml)
Sesame Oil1 tbsp toasted sesame oil (15 ml)
Maple Syrup1 tbsp maple syrup (15 ml)
Lemon Juice2 tbsp lemon juice (30 ml)
Espeletteabout ½ tsp (1 g)

Where it sits

One of 359 dressings in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 0.5:1, higher than 9% of the catalog’s dressings (median 2:1), a sharper mix for the category.

The acid here is lemon juice. In this category chefs also reach for lime juice (58 recipes), rice vinegar (52), and red wine vinegar (34).

The fat here is sesame oil. In this category chefs also reach for olive oil (145 recipes) and vegetable oil (24).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Creamy Sweet-Sour Cashew Sauce wants a blender. Make it from this page.

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

4 kitchens · 5 stars · 3 national awards

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Provenance

Romain Meder. French / vegetable-forward. Cited awards include: Michelin 3* Plaza Athénée (exec under Ducasse).

Originally published as Sauce Crémeuse Aigre-Douce (Cajou).

Adapted from a Romain Meder recipe (Romain Meder / Académie du Goût).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Romain Meder / Académie du Goût (published as “Sauce Crémeuse Aigre-Douce (Cajou)”). Full citation lives in Provenance.

Companion jar