Recipe information
Yield
makes about 3/4 cup
Ingredients
1/3 cup hazelnuts (about 1 ounce)
1/4 cup extra-virgin olive oil
1 shallot, finely chopped
1 tablespoon plus 1 teaspoon sherry vinegar
2 teaspoons fresh lemon juice
Coarse salt
1/4 cup hazelnut oil or light vegetable oil, such as canola
Freshly ground pepper
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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