Hazelnut Purée

Preparation info

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By Brent Savage

Published 2010

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  • 200 g (7 oz) hazelnuts, roasted and skins removed
  • 150 ml (5 fl oz) full-cream (whole) milk
  • 20 ml ( fl oz) sherry vinegar
  • 3 confit garlic cloves
  • juice of ½ lemon
  • 30 ml (1 fl oz) vegetable oil
  • sea salt flakes


Place the hazelnuts and milk in a saucepan over low heat and cook for 20 minutes. Transfer to an upright blender, add the remaining ingredients and blend until smooth. Pass through a fine sieve. Season with salt and keep warm.

This can be made 1 day in advance and stored in an airtight container in the fridge. Reheat before serving.