Lemon-Hazelnut Butter Sauce

Ingredients

• 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

Instructions

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.