Lemon-Hazelnut Butter Sauce

Ingredients

• ½ pound plus 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• ½ cup dry white wine
• 4 tablespoons hazelnut liqueur
• 2 tablespoons lemon juice
• Salt to taste if desired
• Freshly ground pepper to taste
• ⅓ cup toasted hazelnuts

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    298 calories; 28 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 68 milligrams cholesterol; 5 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 cup

Preparation

1. Heat 2 tablespoons of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the wine, 3 tablespoons of the hazelnut liqueur and all the lemon juice. Bring to the boil and cook about 5 minutes or until reduced to 4 tablespoons.
2. Gradually add the remaining 1/2 pound butter, stirring constantly with a wire whisk. When thickened remove the sauce from the heat and add the remaining 1 tablespoon of liqueur, salt and pepper.
3. Put the hazelnuts into the container of a food processor or electric blender and blend as finely as possible. Add to the sauce.

15 minutes