PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Hazelnut-Anchovy Dressing

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

DRESSING · SHAKE TOASTED HAZELNUTS, ANCHOVIES, DIJON, VINEGAR, EVOO IN JAR

In the published recipe, this is the dressing for winter recipes.

For greens, grains, and roasted vegetables.

On the jar

HAZELNUT-ANC

Method
shake
Yield
about ¾ cup
Ingredients
5
Jar batch
1.05× recipe
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Ratio

Ratio by volume: OLIVE OIL 120 ml, DIJON 15 ml, RED WINE VIN 15 ml
OLIVE OIL 120 mlDIJON 15 mlRED WINE VIN 15 ml

Ingredients

  • Hazelnuts100 g
  • Anchovyabout 1½ fillets (6 g)
  • Dijon Mustard1 Tbsp Dijon (15 ml)
  • Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
  • Olive Oil½ cup (120 ml)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, DIJON, RED WINE VIN.
  2. Shake-to-line (dashed marks): add HAZELNUTS. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Season to finish: ANCHOVY (2 fillets).
  4. 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. 5 ingredients, one pour order, no measuring cups on a Tuesday.

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Provenance

Skye Gyngell works in Seasonal British / Australian at Petersham Nurseries Café; credentials include Michelin 1* (Petersham Nurseries Café, historical as head chef).

Adapted from a Skye Gyngell recipe (Skye Gyngell / The Independent (winter recipes)).

More from this kitchen

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 1.05× 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 Skye Gyngell / The Independent (winter recipes) (published as “Hazelnut-Anchovy 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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