In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chives. He immediately thought it would be a good substitute for mayonnaise. It's delicious in this chicken salad and would also be good in shrimp salad, lobster salad and egg salad, or used as a sandwich spread.
More David Chang Recipes
1/2 pound pine nuts
3/4 cup apricot nectar or juice or apple juice
3 tablespoons chopped chives
2 inner celery ribs, finely diced
One 3-pound rotisserie chicken—skin and bones discarded, meat shredded
(about 4 cups)
1 tablespoon sesame seeds, preferably black
How to Make It
In a blender, combine the pine nuts and apricot nectar and puree until smooth. Add 2 tablespoons of the chives and pulse just to incorporate. Transfer the sauce to a bowl and stir in the celery and chicken. Season with salt. Garnish with the sesame seeds and the remaining 1 tablespoon of chives and serve.
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