Hazelnut Oil

• 50 g (1¾ oz/⅓ cup) hazelnuts, blanched
• 100

Toast the hazelnuts in the oven at 180°C (350°F/Gas 4) for 10 minutes or until nicely browned. Combine toasted hazelnuts with remaining ingredients in a blender and purée until smooth. Strain through a chinois or fine sieve. Store in an airtight container.