4 Ratings
  • 5 star values: 3
  • 2 star values: 1

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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

202 calories; 21.8 g total fat; 97 mg cholesterol; 125 mg sodium. 1.3 g carbohydrates; 1.7 g protein; Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/29/2010
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!
(7)

Most helpful critical review

Rating: 2 stars
12/27/2010
Tasted way to 'hazelnutty' for me...just wasn't very good.
(2)
4 Ratings
  • 5 star values: 3
  • 2 star values: 1
Rating: 5 stars
03/29/2010
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!
(7)
Rating: 5 stars
01/08/2012
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.
(3)
Rating: 2 stars
12/27/2010
Tasted way to 'hazelnutty' for me...just wasn't very good.
(2)
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