138 Sauce Noisette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare Sauce Hollandaise in accordance with the proportions given in that recipe and finish it at the last minute with 75 g ( oz) Hazelnut Butter (Beurre de Noisette), made with very good quality butter.

This sauce is specially suitable for serving with poached salmon and trout.

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