How to make
Chop the shallot and garlic and fry them over low to moderate heat in half of the butter and a spoonful of olive oil.
Melt the remaining butter and pour the finely ground hazelnuts, while stirring constantly, so that they don't burn on the bottom of the cookware. If this happens, immediately remove them from the heat and reduce the heat itself.
Add a little more olive oil and the milk first and then the cream, while stirring constantly.
Cook the sauce, until it thickens over medium heat. Its density can be adjusted to your taste - by adding more milk or cream.
Season it with salt, lemon juice and a little black pepper and serve the butter sauce in the company of poultry, fish or roasted vegetables.
Sprinkle it with chopped or crushed hazelnuts on top.
Chop the spring onion leaves, to add a fresher look and color to the French Butter Sauce with Hazelnuts.
Enjoy your meal!
