NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared even without this ingredient or equipment.
Lemon hazelnut vinaigrette
Total time: 10 minutes
Servings: This makes 1¼ cups vinaigrette
Note: This recipe requires xanthan gum, as well as a fine mesh strainer. Xanthan gum is generally available at health food stores as well as cooking supply stores. Fine mesh strainers (often called chinois) are available at cooking and restaurant supply stores. If using gelatin in place of xanthan gum, note that using gelatin will not allow for plating on a hot dish; use a cool to warm plate instead or make a traditional vinaigrette using the lemon juice and hazelnut oil.
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1 cup (250 millileters) water
2 tablespoons (28 grams) Meyer lemon juice
2 tablespoons plus ¾ teaspoon (28 grams) sugar
4 teaspoons (7 grams) kosher salt
2 tablespoons (21 grams) hazelnut oil
1/4 teaspoon (0.7 gram) xanthan gum, or 1 sheet (2 grams) gelatin
2 tablespoons minced chives
1. If using xanthan gum: In a blender, combine the water, lemon juice, sugar, salt and hazelnut oil. Turn the mixer on medium-low speed until a vortex forms in the center of the liquid. Slowly drizzle the xanthan gum into the vortex and blend until thoroughly combined, about 1 minute.
If using gelatin: Bloom the gelatin sheet in ice water. Combine the water, lemon juice, sugar, salt and hazelnut oil in a small saucepan. Gently warm the mixture to a slight simmer, then add the bloomed gelatin. Whisk until the gelatin is dissolved and thoroughly incorporated. Strain and chill.
2. Strain the vinaigrette through a chinois, cover and chill until just before serving. This makes about 1¼ cups vinaigrette. Garnish with the chives just before serving.
Each tablespoon: 15 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 1 gram sugar; 140 mg sodium.Copyright © 2015, The Baltimore Sun