Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

    Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

    (5)
    20min


    4 people made this

    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.

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (5)

    Reviews in English (4)

    by
    7

    Delicious! I was a little worried that the hazelnuts would make the hollandaise gritty, but it was silky smooth and lovely. We had this on baked fish with roasted potatoes. Yum! Thanks for the recipe!  -  27 Mar 2010  (Review from Allrecipes US | Canada)

    by
    3

    This turned out great and was delicious!! I needed a sauce that was quick and impressive, and this delivered. I didn't have hazelnuts, so I used almonds instead, which made it come out darker and thicker, so I cut it with water and called it "Almond Glaze". All my guests loved it and not only ate it on their chicken cordon bleu, but on all the sides as well.  -  08 Jan 2012  (Review from Allrecipes US | Canada)

    by
    2

    Tasted way to 'hazelnutty' for me...just wasn't very good.  -  26 Dec 2010  (Review from Allrecipes US | Canada)

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