From Matt Vawter's kitchen · Annette, Aurora
shake · vinaigrette
NATIONAL AWARD WINNERHazelnut Sherry Vinaigrette
From an award-winning kitchen
Ratio
SHERRY VIN 90GRAPESEED OIL 120
Ingredients
- HAZELNUTS35 g
- SHERRY VIN90 ml
- SHALLOT40 g
- GRAPESEED OIL120 ml
- SALT3 g
- WHITE PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, GRAPESEED OIL.
- Add finishing notes: HAZELNUTS, SHALLOT, SALT, WHITE PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Seasonal American chef; James Beard Best Chef: Mountain 2024. Work focuses on Rocky Mountain produce and published technique.
Originally published as Hazelnut Sherry Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Matt Vawter / StarChefs arancini (published as “Hazelnut Sherry Vinaigrette”). Full citation lives in Provenance.