Lemon Hazelnut Butter Sauce Recipes

LEMON BUTTER SAUCE

Steps:

• In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
• Stir in shallots until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
• Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately.

LEMON BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
• Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.

LEMON BUTTER SAUCE

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

LEMON-HAZELNUT BUTTER SAUCE

Steps:

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

LEMON HAZELNUT SQUARES

Steps:

• For crust:
• Preheat oven to 350°F. Line 8-inch square baking pan with foil; butter foil. Mix flour, sugar and salt in processor. Add butter and nuts and blend until fine meal forms. Press onto bottom of prepared pan. Bake until light brown around edges, about 18 minutes.
• Meanwhile, prepare filling:
• Blend first 6 ingredients in processor.
• Pour filling onto hot crust. Bake until filling begins to brown at edges and is just springy to touch, about 20 minutes. Cool completely in pan on rack.
• Lift foil and dessert from pan. Gently peel foil from edges. Cut dessert into 16 squares. (Can be made 1 day ahead. Wrap tightly; chill.) Sift powdered sugar over squares; serve at room temperature.

LEMON BUTTER SAUCE

Steps:

• In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of stove.
• In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about 1/4 cup, about 2 minutes.
• Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

WARM CRêPES WITH LEMON ZEST AND HAZELNUT BROWN BUTTER

Steps:

• Whisk the eggs, milk, cream, 2 tablespoons melted butter, lemon zest, and Frangelico together in a medium bowl.
• Sift the flour and sugar into a large bowl, and stir in the salt. Make a well in the center of the dry ingredients. Slowly pour the liquid into the well, whisking all the time at the center. Once the batter starts to incorporate, slowly bring in more dry ingredients, working from the center out.
• Cover the bowl, and let the batter rest in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 400°F.
• Heat two black iron crêpe pans or 6-inch nonstick pans over medium heat. Swirl about 1/2 teaspoon butter in each pan, and when it foams, swirl in 2 tablespoons crêpe batter, moving the pan to coat the bottom with a thin layer of batter. Cook the crêpe 30 seconds or so, until the edges are golden brown. Flip the crêpe over and cook another 30 seconds on the second side. The crêpes should be thin and lacy.
• Remove the crêpes from the pans onto a warm plate. Stack the crêpes as you go, keeping them covered with a towel. Repeat until you have twelve crêpes.
• Lightly butter a baking sheet. Place the crêpes on a work surface with the pretty, brown lacy sides down. Spoon 1 tablespoon hazelnut cream onto the lower-right quadrant of each crêpe. Fold the crêpes loosely in half over the hazelnut cream, and then fold them again, loosely into quarters (with the unfilled quarter on top). Top each crêpe with a teaspoon of hazelnut cream, and place them all on the buttered baking sheet.
• Bake the crêpes in the oven 6 to 8 minutes, until they start to crisp around the edges.
• Arrange the crêpes on a large warm platter, and spoon the hazelnut-brown butter sauce over them.
• Place the hazelnuts, sugar, and salt in a food processor, and pulse until finely ground. Add the flour, butter, egg, egg yolk, and Frangelico. Pulse until completely combined.
• Preheat the oven to 375°F.
• Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
• Dissolve the sugar in the Frangelico in a small bowl.
• Cook the butter in a medium saucepan over medium heat about 5 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Once the butter has browned, remove the pan from the heat and wait a minute or two. Add the nuts, salt, and the Frangelico mixture, making sure to scrape all the Frangelico and sugar into the pan. (Be careful, the butter might foam up a little, and it's very hot.)
• Two things about your crêpe pan are extremely important: temperature and "seasoning." The pan needs to be hot enough that the batter starts cooking immediately but not so hot that the crêpes burn. A thin film of butter will season the pan so the crêpes cook evenly and don't stick. Often one or two practice crêpes are needed; the fat in the batter will create the seasoning while letting you see if the pan's temperature needs adjustment.
• You can make the crêpe batter and the hazelnut cream a day ahead. (You must make the batter at least 2 hours ahead.) Fill the crêpes an hour or so ahead, and then pop them in the oven just before serving.