Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

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About this recipe: 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.


Serves: 12 

  • 1/2 cup (70g) hazelnuts
  • 2 tablespoons (30g) butter, softened
  • 1 cup (230g) butter
  • 3 egg yolks
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 tablespoon (15ml) fresh lemon juice

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Preheat the oven to 200 degrees C (400 degrees F). Place the hazelnuts on a baking tray 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.
  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.
  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.

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