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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 analysis per serving
25 grams carbs; 274 milligrams cholesterol; 1234 calories; 40 grams monosaturated fat; 6 grams polyunsaturated fat; 65 grams saturated fat; 117 grams fat; 3 grams fiber; 627 milligrams sodium; 5 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes