Lemon-Hazelnut Butter Sauce

Name: Lemon-Hazelnut Butter Sauce
Total time: 15 min
Yield: About 1 cup
Ingredients: 1/2 pound plus 2 tablespoons butter; 2 tablespoons finely chopped shallots; 1/2 cup dry white wine; 4 tablespoons hazelnut liqueur; 2 tablespoons lemon juice; Salt to taste if desired; Freshly ground pepper to taste; 1/3 cup toasted hazelnuts

By Craig Claiborne

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:About 1 cup

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Gradually add the remaining ½ 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.
Step 3
Put the hazelnuts into the container of a food processor or electric blender and blend as finely as possible. Add to the sauce.