225 Beurre d’Aveline

Hazelnut Butter

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Pound 150 g (5 oz) skinned and roasted hazelnuts to a fine paste with the addition of a few drops of water so as to prevent it from becoming oily. Add 250 g (9 oz) butter, mix in and pass through a fine sieve.