Tarragon-Hazelnut Vinaigrette

Name: Tarragon-Hazelnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: French Classic
Ingredients: 2 tbsp tarragon vinegar (30 ml) Tarragon Vinegar; 2 tsp minced shallots (10 ml) Shallot; 3 tbsp hazelnut oil (45 ml) Hazelnut Oil; 3 tbsp vegetable oil (45 ml) Vegetable Oil

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

DRESSING · CITRUS & WINTER SALADS

In the published recipe, this is the dressing for citrus salads.

Goin's tarragon-hazelnut vinaigrette for a citrus salad.

On the jar

TARRAGON-HAZ

Method: shake
Yield: about ½ cup
Ingredients: 4
Jar batch: 2.15× recipe

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Ratio

HAZELNUT OIL 45 mlVEGETABLE OIL 45 mlTARRAGON VIN 30 ml

Ingredients

Tarragon Vinegar2 tbsp tarragon vinegar (30 ml)
Shallot2 tsp minced shallots (10 ml)
Hazelnut Oil3 tbsp hazelnut oil (45 ml)
Vegetable Oil3 tbsp vegetable oil (45 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 3:1, higher than 59% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is tarragon vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is hazelnut oil and vegetable oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

Pour to the lines in order (bottom → top): HAZELNUT OIL, VEGETABLE OIL, TARRAGON VIN.
Add by count: ¼ SHALLOT.
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

1 kitchen · 2 national awards

Tarragon-Hazelnut VinaigretteNATIONAL AWARD WINNEROn the jar: TARRAGON-HAZ
Dijon Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: DIJON
Cumin VinaigretteNATIONAL AWARD WINNEROn the jar: CUMIN VINAIG
Balsamic-Lemon VinaigretteNATIONAL AWARD WINNEROn the jar: BALSAMIC-LEM

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Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Adapted from a Suzanne Goin recipe (Suzanne Goin / LA Times (citrus salads)).

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 2.15× 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 Suzanne Goin / LA Times (citrus salads) (published as “Tarragon-Hazelnut Vinaigrette”). Full citation lives in Provenance.

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