PANTRYFLEX

On the jar: Olivehouse Hazelnut

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Hazelnut Vinaigrette

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

Hazelnut from a national-award-winning chef.

Ratio

Ratio by volume: Hazelnuts 60 ml, Hazelnut Oil 45 ml, Red Wine Vinegar 15 ml, Shallot 5 ml, Thyme 5 ml, Honey 3 ml, Salt 1 ml
Hazelnuts 60 mlHazelnut Oil 45 mlRed Wine Vinegar 15 mlShallot 5 mlThyme 5 mlHoney 3 ml

Ingredients

  • Hazelnuts — 1/4 heaping cup hazelnuts, toasted and finely ground (60 ml)
  • Hazelnut Oil — 3 Tbsp hazelnut oil (45 ml)
  • Red Wine Vinegar — 1 Tbsp red wine vinegar (15 ml)
  • Shallot — 1 tsp finely chopped shallot (5 ml)
  • Thyme — 1 tsp minced thyme leaves (5 ml)
  • Honey — 1/2 tsp honey (2.5 ml)
  • Salt — 1/4 tsp kosher salt (1.25 ml)
  • Pepper — 3 cranks black pepper (0.3 g)

Method

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

Provenance

Paul Kahan works in New American / Chicago; credentials include James Beard Outstanding Chef 2013; James Beard Best Chef: Midwest 2004.

Adapted from a Paul Kahan recipe (Paul Kahan / Epicurious (Cooking for Good Times, Lorena Jones Books 2019)).

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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 Paul Kahan / Epicurious (Cooking for Good Times, Lorena Jones Books 2019) (published as “Hazelnut Vinaigrette”). Full citation lives in Provenance.

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