Sauce Noisette

Sauce Noisette


4 people made this

About this recipe: This is my mum's foolproof recipe for this nice alternative to hollandaise sauce. Gorgeous when served with trout or salmon.


Serves: 12 

  • 70g hazelnuts
  • 30g butter, softened
  • 225g butter
  • 3 egg yolks
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 tablespoon fresh lemon juice

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Preheat the oven to 200 C / Gas 6. Place the hazelnuts on a baking tray 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 30g of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.
  3. Melt 225g 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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