PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Uptown Hazelnut

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 10 ml, White Wine Vinegar 20 ml, Hazelnut Oil 100 ml
Dijon Mustard 10 mlWhite Wine Vinegar 20 mlHazelnut Oil 100 ml

Ingredients

  • Dijon Mustard — 10g of Dijon mustard
  • White Wine Vinegar — 20ml of white wine vinegar
  • Hazelnut Oil — 100ml of hazelnut oil

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Hazelnut Oil.
  2. Cap the jar and shake until emulsified.

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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.

4 kitchens · 4 stars · 2 national awards

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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)).

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

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