in Recipes

Hazelnut oil

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Ingredients for 1 servings:

  • 50 g hazelnuts
  • 250 ml oil (sunflower oil)

Instructions

Working time approx. 20 minutes; Rest period approx. 21 days; Total time approx. 21 days 20 minutes

Finely chop the hazelnuts, then lightly roast them in a dry pan. Remove immediately and let cool. Mix the nuts with the sunflower oil and transfer them to a clean container (approx. 300 ml). Seal tightly and let stand in a dark place for 3 weeks, then strain. It goes well with hearty salads such as rocket or lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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