On the jar: Mossrow Mustard–hazelnut
shake · vinaigrette
★ STARRED KITCHENPrep 5 minMossrow Mustard-Hazelnut
Independent adaptation of a publicly published Marcus Wareing recipe. Not affiliated with, sponsored by, or endorsed by Marcus Wareing.
From a starred kitchen.
Ratio
Ingredients
- Dijon Mustard — 1 tsp Dijon (5 ml)
- White Wine Vinegar — 2 Tbsp white wine vinegar (30 ml)
- Olive Oil — 50 ml olive oil
- Hazelnuts — 20 g toasted hazelnuts, crushed
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Olive Oil.
- Add finishing notes: Hazelnuts, Salt, Pepper.
- 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.
1 kitchen · 2 stars · 0 national awards
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First run is small.
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Provenance
Marcus Wareing works in Modern British / French technique at Marcus at The Berkeley; credentials include Michelin 2* (Marcus at The Berkeley, historically); Michelin 1* (Marcus, The Berkeley / later solo ventures).
Originally published as Mustard–Hazelnut Vinaigrette.
More from this kitchenFAQ
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 Marcus Wareing / BBC Food (maple grilled carrots) (published as “Mustard–Hazelnut Vinaigrette”). Full citation lives in Provenance.