Hazelnut-Sherry Vinaigrette

Name: Hazelnut-Sherry Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (145 ml)
Cuisine: Mediterranean
Ingredients: 10 tsp hazelnut oil (50 ml) Hazelnut Oil; 10 tsp rapeseed oil (50 ml) Rapeseed Oil; 4 tsp white balsamic vinegar (20 ml) White Balsamic; 4 tsp sherry vinegar (20 ml) Sherry Vinegar; 1 tsp mustard (5 ml) Hot Mustard; about ½ bunch (10 g) Chives

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

DRESSING · MUSHROOM & GRAIN SALADS

In the published recipe, this is the dressing for millefeuille de quinoa aux cinq champignons.

Marcon's hazelnut-sherry vinaigrette for a mushroom salad.

On the jar

HAZELNUTSHER

Method: shake
Yield: about ½ cup
Ingredients: 6
Jar batch: 1.8× recipe

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Ratio

HAZELNUT OIL 50 mlRAPESEED OIL 50 mlWHITE BALSAMIC 20 mlSHERRY VINEGAR 20 ml

Ingredients

Hazelnut Oil10 tsp hazelnut oil (50 ml)
Rapeseed Oil10 tsp rapeseed oil (50 ml)
White Balsamic4 tsp white balsamic vinegar (20 ml)
Sherry Vinegar4 tsp sherry vinegar (20 ml)
Hot Mustard1 tsp mustard (5 ml)
Chivesabout ½ bunch (10 g)

Method

Pour to the lines in order (bottom → top): HAZELNUT OIL, RAPESEED OIL, WHITE BALSAMIC, SHERRY VINEGAR.
Add by count: 1 BUNCH CHIVES.
Season to finish: HOT MUSTARD (about 1½ tsp).
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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 3 national awards

Hazelnut-Sherry Vinaigrette★★★ KITCHENOn the jar: HAZELNUTSHER
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Greek VinaigretteNATIONAL AWARD WINNEROn the jar: GREEK
Garlic-Marjoram Vinaigrette★ STARRED KITCHENOn the jar: GRILLED

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Provenance

Régis Marcon (2). French / Auvergne. Cited awards include: MOF; Bocuse d'Or gold 1995.

Originally published as Hazelnut–Sherry Vinaigrette.

Adapted from a Régis Marcon (2) recipe (Régis & Jacques Marcon / Académie du Goût (millefeuille de quinoa; Best of Marcon; re-eligible under §1 v2 2026-07-18)).

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 1.8× 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 Régis & Jacques Marcon / Académie du Goût (millefeuille de quinoa; Best of Marcon; re-eligible under §1 v2 2026-07-18) (published as “Hazelnut–Sherry 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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