Hot Hazelnut and Parsley Vinaigrette

Preparation info

  • Difficulty


  • Yield:

    ¾ cup

Appears in


By James Peterson

Published 1991

  • About

This is an excellent method for finishing the cooking liquids from roast meats or braised fish and fish fillets cooked en sauce (see “Braising,”). The sauce, which is bound and flavored with parsley, can be flavored with different oils, vinegars, lemon or lime juice, verjuice, or herbs. Because the sauce is unstable and its flavor fragile, serve it immediately after blending. Fish and meats can be lightly brushed with this sauce, or they can be surrounded with a thin layer of sauce spread on the plate.


flat parsley, leaves only 1 bunch 1 bunch
meat roasting juices or fish braising liquid, hot ¼ cup 60 ml
vinegar 2 tbsp 30 ml
hazelnut oil ¼ cup 60 ml
salt and pepper to taste to taste


  1. Combine the parsley leaves with the hot meat juices in a blender. Add the vinegar and blend on high speed for 15 to 20 seconds.
  2. Pour the hazelnut oil into the liquid through the top of the blender, while blending. Strain the sauce through a regular mesh strainer to eliminate any large pieces of parsley or through a fine chinois to eliminate the parsley completely.
  3. Taste the sauce and season with the salt and pepper. More oil or vinegar can be added if necessary.


For additional stability, blend 0.5 gram xanthan gum into the hot meat juices along with the parsley and vinegar. Heat the hazelnut oil to 140°F (60°C) and stir in 1.2 grams liquid lecithin and 1.8 grams mono- and diglycerides (Glice). Blend the oil into the vinegar mixture, a bit at a time, with an immersion blender or rotor stator homogenizer. Strain and season as directed.