Lemon Hazelnut Vinaigrette
Recipe is adapted from Thomas Keller, LA Times. It calls for xanthan gum which is found in health food stores and cooking supply stores or you could use unflavored gelatin. You will also need a fine mesh strainer, called a chinois, found in cooking and restaurant supply stores.
READY IN: 10mins
SERVES: 6-8
YIELD: 1 1/4 cups
UNITS: US
INGREDIENTS
Nutrition- 1cup water
- 2tablespoons meyer lemon juice
- 2tablespoons sugar
- 3⁄4teaspoon sugar
- 4teaspoons kosher salt
- 2tablespoons hazelnut oil
- 1⁄4
- 2
DIRECTIONS
- 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.