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Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
allison125

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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.
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Reviews

SunnyByrd
5

SunnyByrd

3/29/2010

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

1/8/2012

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

12/27/2010

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

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