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Hazelnut oil for dressings Recipe

French · Condiment · 15 min total

A rich, nutty homemade hazelnut oil perfect for vinaigrettes and drizzling over salads or roasted vegetables.

Ingredients

• 1 cup raw hazelnuts
• 1 cup neutral oil (e.g., grapeseed or sunflower oil)

Instructions

1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and skins begin to crack.
2. Wrap warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins. Let cool completely.
3. Place hazelnuts in a food processor or blender. Pulse until finely ground, about 30 seconds.
4. With processor running, slowly drizzle in the neutral oil. Continue blending until smooth and well combined, about 1-2 minutes.
5. Line a fine-mesh strainer with cheesecloth or a coffee filter and set over a bowl. Pour the hazelnut mixture into the strainer and let drain for at least 2 hours or overnight in the refrigerator. Do not press or squeeze to avoid cloudiness.
6. Transfer the clear oil to a clean bottle or jar. Discard the solids (or save for other uses). Store in the refrigerator for up to 2 weeks.

Tips

• For a stronger flavor, use 1.5 cups hazelnuts to 1 cup oil.
• The leftover hazelnut meal can be used in baked goods or as a topping for yogurt.
• Let oil come to room temperature before using; it solidifies when cold.

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