Lemon Hazelnut Vinaigrette Recipes

HAZELNUT VINAIGRETTE

Steps:

• Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
• Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes. Let cool slightly.
• Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.

LEMON HAZELNUT VINAIGRETTE

Steps:

• If using xanthan gum, you'll neet a blender to combine water, lemon juice, sugar, salt, and hazelnut oil.
• Process on medium low and slowly drizzle in the xanthan gum and blend until thoroughly combined, about 1 minute.
• If using gelatin, allow to "bloom" in ice water.
• Combine water, lemon juice, sugar, salt, and hazelnut oil in a small saucepan, and gently warm to a light simmer; add the gelatin and whisk until dissolved.
• Strain the vinaigrette through a chinois, cover, and chill until serving.
• Garnish with chives.

HAZELNUT OIL VINAIGRETTE

Steps:

• In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
• Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
• Season with salt and pepper to taste.
• Whisk again just before serving.

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.