Nut sauce can be used as a functional food substitute for mayonnaise. This study is thus aimed to investigate the effects of xanthan, guar and tragacanth hydrocolloids on the physicochemical properties and sensory characteristics of hazelnut sauce. For this purpose, various contents of the mentioned compounds (0, 0.25. 0.5, 0.75 and 1 g/100 g) were employed in the hazelnut sauce formulation. The moisture content, pH, acidity, viscosity, texture parameters, sensory specifications, and stability of the samples were evaluated during 90 days of storage. The results indicated a significant decline in the acidity of the samples upon increasing the hydrocolloid level. The moisture content (47.46-53.93 g/100 g), hardness (0.32-4.07 N), adhesiveness (0.1-2.14 N.s), and viscosity (0.0007-7.554 Pa.s) of the samples were also significantly increased by the addition of hydrocolloids. Among hydrocolloid-containing samples, the highest and the lowest stability were observed in the samples treated with xanthan (93.41%) and guar (93.13%). The sensory analysis indicated that the incorporation of the hydrocolloids significantly enhanced all the sensory aspects of the hazelnut sauce compared to the control. Pearson's correlation and principal component analysis (PCA) provided a better understanding of the relationships between underlying features. The partial least squares regression (PLSR) models were applied to find the relationships between instrumental and sensory descriptive data.