Gourmet Oregon Hazelnut Butter
- 1/2 cup butter or margarine
- 2 teaspoons lemon juice
- 1/3 cup Oregon hazelnuts, finely chopped
- 1/2 teaspoon salt
- dash celery salt
- dash cayenne pepper
Soften butter or margarine until just workable. Add other
ingredients and thoroughly blend together. Serve at room
temperature to top fish, chicken or warm vegetables. Will top
six salmon steaks generously.
Recipe from Oregon
Hazelnut Commission |
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