Uptown Hazelnut

Name: Uptown Hazelnut
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (130 ml)
Cuisine: French Classic
Ingredients: 2 tsp (10 ml) Dijon Mustard; about 1½ Tbsp (20 ml) White Wine Vinegar; about 6 Tbsp (100 ml) Hazelnut Oil

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

DRESSING · GRILLED FISH & FENNEL-ORANGE SALAD

In the published recipe, this is the dressing for grilled sea bass with fennel and orange.

Chapman's Uptown Hazelnut vinaigrette for grilled fish.

On the jar

HAZELNUT

Method: shake
Yield: about ½ cup
Ingredients: 3
Jar batch: 1.95× recipe

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Ratio

HAZELNUT OIL 100 mlW.WINE VINEGAR 20 mlDIJON 10 ml

Ingredients

Dijon Mustard2 tsp (10 ml)
White Wine Vinegarabout 1½ Tbsp (20 ml)
Hazelnut Oilabout 6 Tbsp (100 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 3 ingredients against a median of 6.

Its fat to acid ratio is 5:1, higher than 89% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is white wine vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is hazelnut oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

Pour to the lines in order (bottom → top): HAZELNUT OIL, W.WINE VINEGAR, DIJON.
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 4 stars · 2 national awards

Uptown Hazelnut★ STARRED KITCHENOn the jar: HAZELNUT
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Dominic Chapman works in British classics / gastropub at The Royal Oak; credentials include Michelin 1* (The Royal Oak, Paley Street, 2010, as head chef).

Originally published as Hazelnut Vinaigrette.

Adapted from a Dominic Chapman recipe (Dominic Chapman / Great British Chefs (grilled sea bass)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.95× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dominic Chapman / Great British Chefs (grilled sea bass) (published as “Hazelnut Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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