Mustard-Hazelnut Vinaigrette

Name: Mustard-Hazelnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (85 ml)
Cuisine: French Classic
Ingredients: 1 tsp Dijon (5 ml) Dijon Mustard; 2 Tbsp white wine vinegar (30 ml) White Wine Vinegar; about 3 Tbsp (50 ml) Olive Oil; 20 g Hazelnuts; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · GRILLED CARROTS & ROOT VEGETABLES

In the published recipe, this is the dressing for maple grilled carrots.

Wareing's mustard-hazelnut vinaigrette for grilled carrots.

On the jar

MUSTARDHAZEL

Method: shake
Yield: about ¼ cup
Ingredients: 6
Jar batch: 2.45× recipe

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Ratio

OLIVE OIL 50 mlW.WINE VINEGAR 30 mlDIJON 5 ml

Ingredients

Dijon Mustard1 tsp Dijon (5 ml)
White Wine Vinegar2 Tbsp white wine vinegar (30 ml)
Olive Oilabout 3 Tbsp (50 ml)
Hazelnuts20 g
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR, DIJON.
Shake-to-line (dashed marks): add HAZELNUTS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 2 stars

Mustard-Hazelnut Vinaigrette★ STARRED KITCHENOn the jar: MUSTARDHAZEL
Mallorca Wholegrain Mustard Vinaigrette★ STARRED KITCHENOn the jar: MALLORCA
Balsamic Dressing★ STARRED KITCHENOn the jar: BALSAMIC
Hazelnut Vinaigrette★ STARRED KITCHENOn the jar: HAZELNUT

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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.

Adapted from a Marcus Wareing recipe (Marcus Wareing / BBC Food (maple grilled carrots)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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