Savory Blueberry Sauce

I’m not sure why but I’ve been on a sauce kick of late, and this has become a family favorite.  I originally served this sauce over salmon steaks that were seated on a bed of raw spinach.  Since then I’ve served it over savory corn cakes, flax pancakes, asparagus, Brussels sprouts, raw spinach, and used it to throw together a chicken-pasta-greens salad – all with great results!


* ½ cup vegetable stock

* ½ cup blue juice, preferably one that includes blueberry (I use Bolthouse Farms Bom Dia Acai with Blueberry)

* 1/8 cup balsamic vinegar

* 1 teaspoon or equivalent of your favorite sweetener

* 1 cup of fresh blueberries (optional)

* 1 tablespoon cold-pressed olive oil

* 1 tablespoon Mochiko

* 1 teaspoon real salt

* 1/8 teaspoon fresh ground pepper


1.      Put the first four ingredients in a saucepan and bring to a boil.  Reduce heat to medium-low and simmer until the sugar is dissolved and the strong vinegar smell begins to dissipate.

2.      Mix in blueberries, if you’re using them, and give them a mash or two to burst some of the berries.  Stir in the olive oil.  Simmer on low, uncovered for 30 minutes.

3.      Remove from heat.  Immediately add Mochiko, salt, and pepper.  The sauce will quickly thicken.  Serve.

Savory Lemon Sauce

This sauce is great on Salmon steaks or patties!  We’ve also enjoyed it on Asparagus as it can be used as an easy substitute for Hollandaise!


* 4 tablespoons organic, all-natural butter

* 1 ½ tablespoon Mochiko

* ¾ cup half-and-half or milk

* 3 tablespoons lemon juice or approximately the juice of ½ a lemon

* 1 teaspoon real salt

* ¼ teaspoon chili powder


1.      Melt butter in a saucepan.  Sprinkle Mochiko over melted butter and stir.

2.      Slowly add half-and-half to make a smooth sauce.

3.      Stir in lemon juice, salt, and chili powder.  Blend well.  Heat through, stirring often.  Serve.

4.      If sauce becomes too thick thin it out with a bit more half-and-half or even a dash of water.

5.      If you want a taste more like Hollandaise, omit the chili powder and use a few dashes of Worcestershire in its place.  Note that the sauce will no longer be vegetarian if using Worcestershire.