Hazelnut and Lemon Thyme Dressing

Name: Hazelnut and Lemon Thyme Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: 2 tbsp sherry vinegar (30 ml) Sherry Vinegar; 3 g Lemon Zest; 1 tsp Dijon mustard (5 ml) Dijon Mustard; about 3 Tbsp (50 ml) Hazelnut Oil; about 6 Tbsp (100 ml) Rapeseed Oil; 1 sprig lemon thyme, leaves picked Thyme; 50g hazelnuts, peeled, halved and roasted Hazelnuts; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · ASPARAGUS & SPRING SALADS

In the published recipe, this is the dressing for asparagus salad with crispy egg.

Thompson's hazelnut-lemon thyme dressing for asparagus.

On the jar

HAZELNUT AND

Method: shake
Yield: about 1 cup
Ingredients: 9
Jar batch: 1.1× recipe

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Ratio

RAPESEED OIL 100 mlHAZELNUT OIL 50 mlSHERRY VINEGAR 30 ml

Ingredients

Sherry Vinegar2 tbsp sherry vinegar (30 ml)
Lemon Zest3 g
Dijon Mustard1 tsp Dijon mustard (5 ml)
Hazelnut Oilabout 3 Tbsp (50 ml)
Rapeseed Oilabout 6 Tbsp (100 ml)
Thyme1 sprig lemon thyme, leaves picked
Hazelnuts50g hazelnuts, peeled, halved and roasted
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): RAPESEED OIL, HAZELNUT OIL, SHERRY VINEGAR.
Shake-to-line (dashed marks): add HAZELNUTS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: LEMON ZEST (about 1½ tsp), THYME (about 1½ tsp), SALT (to taste), PEPPER (to taste), DIJON (about 1 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. 9 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

Hazelnut and Lemon Thyme Dressing★ STARRED KITCHENOn the jar: HAZELNUT AND
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Garlic-Champagne-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Champagne-Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: NAPA WINE

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Provenance

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

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

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 1.1× 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 Robert Thompson / Great British Chefs (asparagus salad) (published as “Hazelnut and Lemon Thyme Dressing”). 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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