Egg Roll Dipping Sauce


  • 1/2 cup Sue Bee® Honey
  • 1/2 cup cashew nuts
  • 1 pinch powdered saffron
  • 1/2 teaspoon tamarind pulp
  • 1 teaspoon balsamic vinegar
  • 4 teaspoons white vinegar
  • 1 teaspoon cumin
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon sugar
  • 2 green onions
  • 2 garlic cloves
  • 2/3 cup fresh cilantro
  • 1/4 cup olive oil


  • Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender.
  • Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped.
  • They should be about half the size of a grain of rice.
  • Combine the Sue Bee® honey, vinegars, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely.
  • Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
  • Pour blended sauce into small bowl and add oil. Stir by hand.
  • Cover and refrigerate at least 30 minutes before serving.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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