- 1/2 cup dried porcini mushrooms
- 1/4 cup roasted and skinned hazelnuts, finely chopped
- 1/2 cup mayonnaise
- Salt and freshly ground pepper
- 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.
Sauce variation: Add 1 tablespoon of dry Marsala per 3/4 cup of glaze and serve with grilled, poached or sauteed fish.