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Blender Sauce Noisette

Hollandaise sauce is a cinch to make in a blender with ingredients you probably already have at hand. It's silky, smooth texture is wonderful served with all kinds of fish, but the hazelnut butter in this version pairs particularly well with trout or salmon.

How to Make It

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

Ingredients

  • ½ cup hazelnuts

  • 2 tablespoons butter, softened

  • 1 cup butter

  • 3 egg yolks

  • 1 pinch salt

  • 1 pinch white pepper

  • 1 tablespoon fresh lemon juice

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