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Yield
Serves : Makes about 3/4 cup
© Kate Mathis

How to Make It

Step

In a spice grinder, grind the porcini to a powder. In a small bowl, blend together the porcini powder, chopped hazelnuts and mayonnaise and season with salt and pepper.

Notes

Sauce variation: Add 1 tablespoon of dry Marsala per 3/4 cup of glaze and serve with grilled, poached or sautéed fish.

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