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.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 202 calories; protein 1.7g; carbohydrates 1.3g; fat 21.8g; cholesterol 97mg; sodium 124.6mg.

Deciding stay in and make food your food instead of eat in the evening out is good a step in the best direction if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eat than by making it yourself! Making the best of the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .