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Roasted Garlic Macadamia Sauce

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“Great sauce for pasta, vegetables or over grilled meat. Gourmet & elegant. Prepare just as stated, or add fresh herbs such as basil, tarragon, dill, or thyme. Adapted from Vegetarians in Paradise.”
1hr 15mins

Ingredients Nutrition


  1. Remove skins from both heads of garlic, peeling down to the cloves. Do not remove the skins covering the individual cloves.
  2. Wrap both garlic heads together in aluminum foil, shiny side inside. Place the foil package on a baking pan, and roast at 375°F for 1 hour.
  3. While garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.
  4. Cool the nuts and coarsely grind them (in a mill if on-hand). Set aside.
  5. When garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.
  6. Break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.
  7. Add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.
  8. Transfer to a 2-quart saucepan and warm over medium heat. Stir in ground macadamia nuts.
  9. Makes about 1 1/2 cups.

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