PANTRYFLEX

shake · dressing

HATTED KITCHENPrep 5 min

Indigorail Hazelnut

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

From a hatted kitchen.

Ratio

Ratio by volume: Sherry Vinegar 15 ml, Grapeseed Oil 23 ml, Hazelnut Oil 23 ml, Lemon Juice 8 ml
Sherry Vinegar 15 mlGrapeseed Oil 23 mlHazelnut Oil 23 mlLemon Juice 8 ml

Ingredients

  • Sherry Vinegar — 3 tsp sherry vinegar (15 ml)
  • Grapeseed Oil — 1½ tbsp grapeseed oil (22.5 ml)
  • Hazelnut Oil — 1½ tbsp hazelnut oil (22.5 ml)
  • Lemon Juice — 1½ tsp lemon juice (7.5 ml)
  • Garlic — ¼ garlic clove, crushed (0.8 g)
  • Salt — season (1 g)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Grapeseed Oil, Hazelnut Oil, Lemon Juice.
  2. Add finishing notes: Garlic, Salt.
  3. 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 — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Shannon Bennett. Australian / French. Cited awards include: Historic 3 hats (Vue de Monde).

Originally published as Hazelnut Dressing.

Adapted from a Shannon Bennett recipe (Shannon Bennett / Gourmet Traveller).

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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 Shannon Bennett / Gourmet Traveller (published as “Hazelnut Dressing”). Full citation lives in Provenance.

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