PANTRYFLEX

On the jar: Pearlfield Hazelnut And Lemon

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Hazelnut and Lemon Thyme Dressing

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

Hazelnut And Lemon from a starred kitchen.

Ratio

Ratio by volume: Sherry Vinegar 30 ml, Dijon Mustard 5 ml, Hazelnut Oil 50 ml, Rapeseed Oil 100 ml
Sherry Vinegar 30 mlDijon Mustard 5 mlHazelnut Oil 50 mlRapeseed Oil 100 ml

Ingredients

  • Sherry Vinegar — 2 tbsp sherry vinegar (30 ml)
  • Lemon Zest — 1 unwaxed lemon, zested
  • Dijon Mustard — 1 tsp Dijon mustard (5 ml)
  • Hazelnut Oil — 50ml hazelnut oil
  • Rapeseed Oil — 100ml rapeseed oil
  • Thyme — 1 sprig lemon thyme, leaves picked
  • Hazelnuts — 50g hazelnuts, peeled, halved and roasted
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Hazelnut Oil, Rapeseed Oil.
  2. Add finishing notes: Lemon Zest, Thyme, Hazelnuts, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Robert Thompson works in Modern British at Winteringham Fields / The Hambrough; credentials include Michelin 1* (Winteringham Fields / The Hambrough).

Originally published as Hazelnut and Lemon Thyme Dressing.

Adapted from a Robert Thompson recipe (Robert Thompson / Great British Chefs (asparagus salad)).

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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 Robert Thompson / Great British Chefs (asparagus salad) (published as “Hazelnut and Lemon Thyme Dressing”). Full citation lives in Provenance.

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