PANTRYFLEX

On the jar: Ironstreet Hazelnut-Orange

shake · vinaigrette

★★★ KITCHENPrep 5 min

Hazelnut-Orange Vinaigrette

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

Ratio by volume: Grapeseed Oil 16 ml, Balsamic 5 ml, White Vinegar 10 ml
Grapeseed Oil 16 mlBalsamic 5 mlWhite Vinegar 10 ml

Ingredients

  • Grapeseed Oil — 16.3 ml
  • Hazelnut Oil — 10 g
  • Balsamic — 4.63 ml
  • White Vinegar — 9.9 ml
  • Salt — 3 g
  • Sugar — 3 g
  • Orange Zest — 1 g

Method

  1. Pour to the lines in order (bottom → top): Grapeseed Oil, Balsamic, White Vinegar.
  2. Add finishing notes: Hazelnut Oil, Salt, Sugar, Orange Zest.
  3. Cap the jar and shake until emulsified.

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.

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

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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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