Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes or until fragrant. Remove from the oven and cool. When cool enough to handle place the nuts on a kitchen towel fold the towel over to cover them and rub to remove the skins.

Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.

Melt 1 cup of butter in a small saucepan and keep hot. In the container of a blender combine the egg yolks salt pepper and lemon juice. Cover leaving the hole in the lid open and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately.