Toasted hazelnut & parmesan cream sauce
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter; divided |
| ½ | cup | Toasted Oregon hazelnuts |
| 3 | tablespoons | Flour |
| 1¼ | cup | Chicken stock |
| ¼ | cup | Cream |
| ¼ | cup | Grated parmesan cheese |
| ⅛ | teaspoon | Freshly ground black pepper |
Directions
Yield: 1-½ cups.
Melt 2 tablespoons butter in medium saucepan, over medium high heat.
Add hazelnuts and stir until they are golden brown, about 2 minutes.
Remove from pan and reserve. In same pan, melt remaining butter. Add flour and stir for about 2 minutes or until mixture is golden. Add chicken stock and continue stirring until thickened. Stir in cream, parmesan cheese, pepper and one-half of the toasted hazelnuts.
Serve over poached chicken, fish, pasta or vegetables. Sprinkle each serving with some of the remaining butter-toasted hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board