Hazelnut Butter Sauce (Sauce Noisette)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Sauce Hollandaise
- 70 g beurre de noisettes
Instructions
- Make a Sauce Hollandaise by Escoffier's method (p. 43): reduce water and vinegar with cracked pepper and salt, draw off the heat, mount with egg yolks and butter, loosen with a little water, finish with lemon juice and pass through a fine strainer.
- At the last moment, work 70 g of beurre de noisettes, made with fine butter, into the finished sauce.
- Serve with poached salmon or trout.