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.
About 1 cup
Preparation
- 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.
- 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.
- 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
Dining and Cooking