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Hollandaise, Hazelnut

kept byaileeoops
recipe byoregonlive.com
Notes: 

Sylvia Beach Hotel: Lamb Chops With Oregon Hazelnut Hollandaise, and Yam and Kale Fritters.

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Ingredients: 

1/2 cup Oregon hazelnuts, lightly toasted and skinned
1 cup organic unsalted butter plus 3 tablespoons, room temperature
1 tablespoon Dijon mustard
6 egg yolks, preferably pasteurized
2 tablespoons lemon juice


 

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