PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Glassworks Hazelnut Oil

Independent adaptation of a publicly published Bill Telepan recipe. Not affiliated with, sponsored by, or endorsed by Bill Telepan.

From a starred kitchen.

Ratio

Ratio by volume: Hazelnut Oil 60 ml, Red Wine Vinegar 30 ml
Hazelnut Oil 60 mlRed Wine Vinegar 30 ml

Ingredients

  • Hazelnut Oil — 1/4 cup hazelnut oil (60 ml)
  • Red Wine Vinegar — 2 tbsp red wine vinegar (30 ml)
  • Salt — kosher salt (2 g)
  • Pepper — freshly ground black pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Hazelnut Oil, Red Wine Vinegar.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Bill Telepan works in Farm-to-table American at Telepan; credentials include Michelin 1* (Telepan, New York; historical).

Originally published as Hazelnut Oil Vinaigrette.

Adapted from a Bill Telepan recipe (Bill Telepan / Food & Wine).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Bill Telepan / Food & Wine (published as “Hazelnut Oil Vinaigrette”). Full citation lives in Provenance.

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