PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Hazelnut Sherry Vinaigrette

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

Matt Vawter's Hazelnut Sherry Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 90 ml, Grapeseed Oil 120 ml
Sherry Vinegar 90 mlGrapeseed Oil 120 ml

Ingredients

  • Hazelnuts — 1/4 cup roughly chopped toasted (35 g)
  • Sherry Vinegar — 6 Tbsp (90 ml)
  • Shallot — 1 minced
  • Grapeseed Oil — 1/2 cup (120 ml)
  • Salt — to taste
  • White Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Grapeseed Oil.
  2. Add finishing notes: Hazelnuts, Shallot, Salt, White Pepper.
  3. Cap the jar and shake until emulsified.

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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.

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Provenance

Seasonal American chef; James Beard Best Chef: Mountain 2024. Work focuses on Rocky Mountain produce and published technique.

Adapted from a Matt Vawter recipe (Matt Vawter / StarChefs arancini).

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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 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 Matt Vawter / StarChefs arancini (published as “Hazelnut Sherry Vinaigrette”). Full citation lives in Provenance.

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