Hazelnut-Canola Vinaigrette

Name: Hazelnut-Canola Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
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 Dijon mustard (5 ml) Dijon 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 · QUINOA & MUSHROOMS & GRAIN SALADS

In the published recipe, this is the dressing for quinoa and mushroom millefeuille.

The dressing from Marcon's quinoa and mushroom millefeuille.

On the jar

NOISETTE-COL

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.8× recipe

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Ratio

HAZELNUT OIL 50 mlRAPESEED OIL 50 mlW.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)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Chivesabout ½ bunch (10 g)

Method

Pour to the lines in order (bottom → top): HAZELNUT OIL, RAPESEED OIL, W.BALSAMIC, SHERRY VINEGAR.
Add by count: 1 BUNCH CHIVES.
Season to finish: DIJON (about 2 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.

2 kitchens · 6 stars · 1 national award

Hazelnut-Canola Vinaigrette★★★ KITCHENOn the jar: NOISETTE-COL
Honey Vinaigrette★★★ KITCHENOn the jar: HONEY
Passion Fruit Vinaigrette★★★ KITCHENOn the jar: PASSION
Soy-Tarragon Vinaigrette★★★ KITCHENOn the jar: SOY-TARRAGON

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Provenance

Régis Marcon works in Auvergne / mushrooms and mountain produce at Regis et Jacques Marcon; credentials include Michelin 3* (Regis et Jacques Marcon, Saint-Bonnet-le-Froid); Bocuse d'Or 1995.

Originally published as Vinaigrette Noisette-Colza.

Adapted from a Régis Marcon recipe (Regis et Jacques Marcon / Academie du Gout (millefeuille de quinoa aux cinq champignons)).

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 Regis et Jacques Marcon / Academie du Gout (millefeuille de quinoa aux cinq champignons) (published as “Vinaigrette Noisette-Colza”). 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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