Sauces, Dressings & Dips

Index Sauces, Dressings & Dips Recipes:


Hazelnut Praline Sauce

  • 3/4 cup roasted & chopped Oregon hazelnuts
  • 1/2 cup butter or margarine
  • 3/4 cup firmly packed brown sugar
  • 3 tablespoons light corn syrup
  • dash salt
  • 1-1/4 cups undiluted evaporated milk
  • 1 teaspoon vanilla

Yield: about 2 cups

Sauté hazelnuts in butter over medium heat in saucepan 2 to 3 minutes, stirring frequently. Remove hazelnuts and reserve. Add sugar, corn syrup and salt to butter in saucepan. Stir over low heat until mixture boils. Gradually add milk and bring to a full boil, stirring constantly. Stir in hazelnuts and vanilla. Serve warm.


Oregon Hazelnut Sate Sauce

  • 1 cup Oregon hazelnuts, roasted and pureed
  • 1 tablespoon vegetable oil
  • 2/3 cup water
  • 2 tablespoons lime juice
  • 1 tablespoons lemon juice
  • 2-1/2 tablespoons soy sauce
  • 2 teaspoons red pepper flakes
  • 1 garlic clove

Yield: 6 servings

Combine all ingredients and blend well. Let set for flavors to mingle. Sate can be thinned with warm water if it becomes too thick while refrigerated. Use as a dipping sauce for chicken wings, barbecued pork, vegetables or cheese. Also good brushed on chicken, pork cutlets or fish filets, rolled in finely chopped hazelnuts and sautéed.


Toasted Hazelnut & Parmesan Cream Sauce

  • 4 tablespoons butter, divided
  • 1/2 toasted Oregon hazelnuts
  • 3 tablespoons flour
  • 1-1/4 cups chicken stock
  • 1/4 cup cream
  • 1/4 cup grated parmesan cheese
  • 1/8 teaspoon freshly ground black pepper

Yield: 1-1/2 cups

Melt 2 tablespoons butter in medium saucepan, over medium high heat. Add hazelnuts and stir until they are golden brown, about 2 minutes. Remove from pan and reserve. In same pan, melt remaining butter. Add flour and stir for about 2 minutes or until mixture is golden. Add chicken stock and continue stirring until thickened. Stir in cream, parmesan cheese, pepper and one-half of the toasted hazelnuts.

Serve over poached chicken, fish, pasta or vegetables. Sprinkle each serving with some of the remaining butter-toasted hazelnuts.


Oregon Hazelnut Dipping Sauce

  • 1 12 oz. can pineapple juice
  • 1/4 cup cornstarch
  • 2 tablespoons soy sauce
  • 1/2 teaspoon instant minced garlic
  • 1/2 cup finely chopped Oregon hazelnuts

Yield: 3 cups (12 servings)

In a small saucepan, combine all ingredients, except nuts. Bring to boil over medium heat, stirring constantly until thickened and clear. Just before serving, stir in nuts.


Oregon Hazelnut & Sundried Tomato Pesto

  • 2 cups sundried tomatoes
  • 3 cloves garlic
  • 1-1/4 cups olive oil
  • 1/2 cup Oregon hazelnuts, chopped
  • 1/2 cup parmesan cheese
  • 1/2 cup romano cheese
  • salt & pepper to taste

Put tomatoes, garlic and olive oil in food processor and blend until smooth. Add Oregon hazelnuts and cheeses; process to desired consistency, smooth or slightly chunky. Season to taste.

Allow about 1/4 cup pesto per serving. Good on pasta, vegetables, rice, potatoes, seafood or soups.


Oregon Hazelnut Mushroom Sauce

  • 1/4 cup butter or margarine
  • 1 onion, chopped
  • 1 cup mushrooms, sliced
  • 1 clove garlic, chopped
  • 1 cup chopped Oregon hazelnuts
  • 1 tablespoon flour
  • 1 cup chicken or vegetable stock
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Yield: coats 8 servings

Melt butter in heavy frying pan and Sauté onions, mushrooms, garlic and Oregon hazelnuts until onions are clear and nuts toasted. Sprinkle flour over mixture and stir for approximately 3 minutes. Add chicken stock, vinegar and spices. Salt and pepper to taste, then cook until sauce is thick and smooth. Pour over fresh steamed vegetables, boiled potatoes and poached meats.


Oregon Hazelnut Bleu Cheese Salad Dressing

  • 1/4 cup buttermilk
  • 2 eggs
  • 2 teaspoons white wine vinegar
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/16 teaspoon coarsely ground black pepper
  • dash cayenne pepper
  • 1-1/2 cup olive oil
  • 1/4 cup bleu cheese, crumbled
  • 1/4 cup Oregon hazelnuts, roasted & chopped
  • 1/8 teaspoon chopped parsley
  • 1/4 teaspoon grated lemon rind

Yield: 8 servings

Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a blender or mixer bowl. Blend together until well mixed and slowly add olive oil. When the dressing is totally emulsified and creamy, reduce speed to low and add bleu cheese, Oregon hazelnuts, parsley and lemon rind. When the ingredients are thoroughly mixed together, the dressing is ready to serve. Refrigerate any unused portion.


This is a hearty dressing that is good on green salads, fruit salads, beef dinner salads and even a baked potato.


Oregon Hazelnut Apple Salad Dressing

  • 1 egg
  • 1/3 cup apple jelly
  • 1/3 cup white wine vinegar
  • 1/4 cup Hazelnut liqueur or extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion, chopped
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon horseradish
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon celery salt
  • 1-1/2 cups olive oil
  • 1/2 cup Oregon hazelnuts, roasted and chopped

Yield: 6 servings

Blend together egg, apple jelly, vinegar, liqueur or extract, salt, paprika, onion, mustard, horseradish, white pepper and celery salt. When creamy and smooth, slowly add oil until mixture is emulsified. Slowly add Oregon hazelnuts and mix until nuts are processed to your liking--fine or crunchy.

This salad dressing is good on fruit salads, green salads, chicken salads or as a dip.


Curried Oregon Hazelnut Dressing (for Poultry)

  • 1 medium onion, peeled and finely chopped
  • 1 stalk celery, finely diced
  • 1 clove garlic, finely minced
  • 1/2 cup butter
  • 3/4 teaspoon curry powder
  • 1 cup rice, uncooked
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup raisins
  • 1/2 cup Oregon hazelnuts, toasted & chopped

Yield: 8 servings.

Sauté onions and celery in butter until tender and translucent, about 5 minutes. Stir in garlic and curry powder. Sauté 30 seconds. Add rice and lightly fry for 2 minutes more. Add chicken broth, salt and pepper. Cover, reduce heat and steam 20-25 minutes or until rice is tender. Fold in raisins and Oregon hazelnuts. Makes approximately 1 quart stuffing (enough for 6-8 pound bird.)


Cranberry-Orange Hazelnut Dip

  • 1 8 oz. carton lemon or orange low-fat yogurt
  • 1/2 cup cranberry-orange relish
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup roasted & chopped Oregon hazelnuts

Combine all ingredients together in a bowl and chill. Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks.


Hazelnut Cheddar Cheese Dip

  • 2 cups finely grated sharp cheddar cheese
  • 1 cup unflavored yogurt or sour cream
  • 1/2 cup roasted & finely chopped Oregon hazelnuts
  • 1-1/2 teaspoons dry mustard

Mix all ingredients together. Chill. Serve with potato chips or well-chilled vegetable sticks.


Honey Dipping Sauce & Oregon Hazelnuts

  • 1/4 cup honey
  • 1/8 cup soft butter
  • 1/8 cup apricot nectar
  • 1/4 teaspoon dijon mustard
  • 1/4 teaspoon soy sauce
  • chopped Oregon hazelnuts

Yield: 12 servings

Heat all ingredients, except Oregon hazelnuts, until well blended. Cool to room temperature. Serve with barbecued pork, turkey filets or chicken wings. Dip meat into sauce and then into Oregon hazelnuts.


Oregon Hazelnut Raspberry Vinaigrette

  • 1/2 cup pureed fresh raspberries
  • 1 cup raspberry vinegar
  • 2 tablespoons sugar
  • 3 tablespoons corn syrup
  • 2 cups Oregon hazelnut oil
  • 1/4 cup roasted & crushed Oregon hazelnuts

Combine first 4 ingredients. Slowly drizzle oil into mixture while whipping. Stir in nuts to finish.


Hazelnut Steak Butter

  • 1/2 cup butter or margarine
  • 1/4 cup Oregon hazelnuts, chopped
  • 1-1/2 teaspoons chopped chives
  • 1/4 teaspoon Tabasco sauce

Yield: about 2/3 cup

Melt 2 tablespoons of the butter; add hazelnuts and Sauté until lightly brown. Turn into small bowl and cool thoroughly. Add the remaining butter, chives and Tabasco. Beat until creamy. This is enough butter to serve with 6 hamburgers or 4-6 steaks.


Oregon Hazelnut Tortilla Dip

  • 2 ripe avocados, peeled, pitted & diced
  • 1 8 oz. package cream cheese, room temperature
  • 2 green onions, finely sliced
  • 1-1/2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tomato, seeded & diced
  • chopped parsley
  • 1/3 cup roasted & chopped Oregon hazelnuts

Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili powder and salt. Blend well. Add half the nuts and tomato; blend. Mold into ball. Top with remaining nuts and parsley. Chill to improve flavor. Serve with tortilla chips.
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