PANTRYFLEX

On the jar: Olivewharf Hazelnut–sherry

shake · vinaigrette

★★★ KITCHENPrep 5 min

Olivewharf Hazelnut-Sherry

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Hazelnut Oil 50 ml, Rapeseed Oil 50 ml, White Balsamic 20 ml, Sherry Vinegar 20 ml, Hot Mustard 5 ml
Hazelnut Oil 50 mlRapeseed Oil 50 mlWhite Balsamic 20 mlSherry Vinegar 20 mlHot Mustard 5 ml

Ingredients

  • Hazelnut Oil — 5 cl d'huile de noisette (50 ml)
  • Rapeseed Oil — 5 cl d'huile de colza (50 ml)
  • White Balsamic — 2 cl de vinaigre balsamique blanc (20 ml)
  • Sherry Vinegar — 2 cl de vinaigre de xérès (20 ml)
  • Hot Mustard — 1 c. à c. de moutarde (5 ml)
  • Chives — 1/2 bouquet de ciboulette (10 g)

Method

  1. Pour to the lines in order (bottom → top): Hazelnut Oil, Rapeseed Oil, White Balsamic, Sherry Vinegar, Hot Mustard.
  2. Add finishing notes: Chives.
  3. Cap the jar and shake until emulsified.

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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)).

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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 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.

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