Lemon-Hazelnut Butter Sauce

• 1/2 pound plus 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/2 cup dry white wine
• 4 tablespoons hazelnut liqueur
• 2 tablespoons lemon juice
• Salt to taste if desired
• Freshly ground pepper to taste
• 13 cup toasted hazelnuts

1. Heat 2 tablespoons of the butter in a saucepan and add the shallots.
2. Cook briefly, stirring, and add the wine, 3 tablespoons of the hazelnut liqueur and all the lemon juice.
3. Bring to the boil and cook about 5 minutes or until reduced to 4 tablespoons.
4. Gradually add the remaining 1/2 pound butter, stirring constantly with a wire whisk.
5. When thickened remove the sauce from the heat and add the remaining 1 tablespoon of liqueur, salt and pepper.
6. Put the hazelnuts into the container of a food processor or electric blender and blend as finely as possible.
7. Add to the sauce.

butter, shallots, white wine, hazelnut liqueur, lemon juice, salt, freshly ground pepper, hazelnuts

Taken from cooking.nytimes.com/recipes/2396 (may not work)