Lemon-Hazelnut Butter Sauce

1. 1

   Heat 2 tablespoons of the butter in a saucepan and add the shallots.

2. 2

   Cook briefly, stirring, and add the wine, 3 tablespoons of the hazelnut liqueur and all the lemon juice.

3. 3

   Bring to the boil and cook about 5 minutes or until reduced to 4 tablespoons.

4. 4

   Gradually add the remaining 1/2 pound butter, stirring constantly with a wire whisk.

5. 5

   When thickened remove the sauce from the heat and add the remaining 1 tablespoon of liqueur, salt and pepper.

6. 6

   Put the hazelnuts into the container of a food processor or electric blender and blend as finely as possible.

7. 7

   Add to the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.