• 1serving
  • 15minutes
  • 202calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup hazelnuts

  2. 2 tablespoons butter, softened

  3. 1 cup butter

  4. 3 egg yolks

  5. 1 pinch salt

  6. 1 pinch white pepper

  7. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback