Hazelnut-Orange Vinaigrette

Name: Hazelnut-Orange Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 105 ml
Cuisine: French Classic
Ingredients: 45 ml Hazelnut Oil; 15 ml Orange Juice; 15 ml Red Wine Vinegar; 15 ml Grain Mustard; 15 ml Honey

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

Toasted hazelnut and orange, built for bitter winter leaves.

Ratio

Hazelnut Oil 45 mlOrange Juice 15 mlRed Wine Vinegar 15 mlGrain Mustard 15 mlHoney 15 ml

Ingredients

Hazelnut Oil — 45 ml
Orange Juice — 15 ml
Red Wine Vinegar — 15 ml
Grain Mustard — 15 ml
Honey — 15 ml

Method

Pour to the lines in order (bottom → top): Hazelnut Oil, Orange Juice, Red Wine Vinegar, Grain Mustard, Honey.
Cap the jar and shake until emulsified.

Provenance

Oxford physics PhD turned chef; his Mayfair restaurant BiBi holds a Michelin star for produce-driven Indian cooking.

Originally published as Hazelnut, Orange, Mustard and Honey Dressing.

Adapted from a Chet Sharma recipe (Great British Chefs / chefs' favourite easy salad dressings).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Great British Chefs / chefs' favourite easy salad dressings (published as “Hazelnut, Orange, Mustard and Honey Dressing”). Full citation lives in Provenance.

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