shake · vinaigrette
★ STARRED KITCHENPrep 5 minUptown Hazelnut
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.
Ratio
Ingredients
- Dijon Mustard2 tsp (10 ml)
- White Wine Vinegarabout 1½ Tbsp (20 ml)
- Hazelnut Oilabout 6 Tbsp (100 ml)
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.
More from this kitchenFAQ
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.