Hazelnut Vinaigrette

Name: Hazelnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (130 ml)
Cuisine: French Classic
Ingredients: 10g of Dijon mustard Dijon Mustard; 20ml of white wine vinegar White Wine Vinegar; 100ml of hazelnut oil Hazelnut Oil

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

Hazelnut from a starred kitchen.

Ratio

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

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

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).

Adapted from a Dominic Chapman recipe (Dominic Chapman / Great British Chefs (grilled sea bass)).

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.

Add to a jar