Amandine Sauce for Seafood
From: Renee-Solange, Laval, Quebec, Canada
  • 5 tablespoons [75 mL] peanut oil
  • 3 tablespoons [45 mL] Sherry
  • 1/2 tablespoon [7.5 mL] wine vinegar
  • 1 teaspoon [5 mL] dry mustard
  • 1/2 cup [125 mL] finely chopped roasted hazelnuts
  • Salt and pepper, to taste
  • Combine all ingredients.
  • Leave to macerate a few minutes, before serving.