Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

3 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
allison125
Recipe by  allison125

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 1/2 cups

Directions

  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.

Share It

Reviews (3)

Rate This Recipe
SunnyByrd
5

SunnyByrd

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!

Shane
3

Shane

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.

Dragonfly255
2

Dragonfly255

Tasted way to 'hazelnutty' for me...just wasn't very good.

More Reviews

Similar Recipes

Blender Hollandaise Sauce
(479)

Blender Hollandaise Sauce

Classic Hollandaise Sauce
(84)

Classic Hollandaise Sauce

Southern Hollandaise Sauce
(46)

Southern Hollandaise Sauce

Matthew's Bearnaise Sauce
(27)

Matthew's Bearnaise Sauce

Quick and Easy Hollandaise Sauce in the Microwave
(27)

Quick and Easy Hollandaise Sauce in the Microwave

Ben's Bearnaise Sauce
(6)

Ben's Bearnaise Sauce

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 1.3 g
  • < 1%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Quick and Easy Hollandaise Sauce in the Microwave

>

next recipe:

Classic Hollandaise Sauce