LEMON-HAZELNUT BUTTER SAUCE

Lemon-Hazelnut Butter Sauce image

Provided by Craig Claiborne

Time 15m

Yield About 1 cup

Number Of Ingredients 8

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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

Steps:

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.
Gradually add the remaining 1/2 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.
Put the hazelnuts into the container of a food processor or electric blender and blend as finely as possible. Add to the sauce.

Nutrition Facts : @context http, Calories 1232, UnsaturatedFat 43 grams, Carbohydrate 25 grams, Fat 117 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 67 grams, Sodium 619 milligrams, Sugar 16 grams, TransFat 4 grams