Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

"My mother makes this sauce, and the recipe has never failed! This is a hazelnut variation of authentic Hollandaise sauce that is virtually foolproof! Serve with trout or salmon."

Blender Sauce Noisette (Hollandaise with Hazelnut Butter)
Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup hazelnuts

  • 2

    tablespoons butter, softened

  • 1

    cup butter

  • 3

    egg yolks

  • 1

    pinch salt

  • 1

    pinch white pepper

  • 1

    tablespoon fresh lemon juice

Directions

Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins. Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside. Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately

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