Ironstreet Hazelnut-Orange

Name: Ironstreet Hazelnut-Orange
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (50 ml)
Cuisine: French Classic
Ingredients: 15 g d'huile de pepins de raisin Grapeseed Oil; 10 g d'huile de noisette Hazelnut Oil; 5 g de vinaigre balsamique Balsamic; 10 g de vinaigre d'alcool White Vinegar; 3 g de sel Salt; 3 g de sucre semoule Sugar; zestes d'orange (1 g) Orange

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

Hazelnut-Orange from a three-star kitchen.

Ratio

Grapeseed Oil 16 mlHazelnut Oil 11 mlBalsamic 5 mlWhite Vinegar 10 ml

Ingredients

Grapeseed Oil — 15 g d'huile de pepins de raisin
Hazelnut Oil — 10 g d'huile de noisette
Balsamic — 5 g de vinaigre balsamique
White Vinegar — 10 g de vinaigre d'alcool
Salt — 3 g de sel
Sugar — 3 g de sucre semoule
Orange — zestes d'orange (1 g)

Method

Pour to the lines in order (bottom → top): Grapeseed Oil, Hazelnut Oil, Balsamic, White Vinegar.
Add finishing notes: Salt, Sugar, Orange.
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.

2 kitchens · 6 stars · 0 national awards

Ironstreet Hazelnut-Orange★★★ KITCHEN
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Provenance

Emmanuel Renaut works in Alpine / Haute-Savoie at Flocons de Sel; credentials include Michelin 3* (Flocons de Sel, Megève); Meilleur Ouvrier de France 2004.

Originally published as Hazelnut-Orange Vinaigrette.

Adapted from a recipe published by Emmanuel Renaut in Emmanuel Renaut (emmanuelrenaut.com, cardon epineux de Plainpalais).

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 Emmanuel Renaut (emmanuelrenaut.com, cardon epineux de Plainpalais) (published as “Hazelnut-Orange Vinaigrette”). Full citation lives in Provenance.

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