Sherry-Hazelnut Marinade

Some dry sherries have an almost nutty flavor to them. This marinade just seems to have a Spanish thumbprint on it, and even more so with the almond variation. (Replace the hazelnut oil with almond oil and the hazelnuts with blanched, toasted almond slivers.)–Jim Tarantino

LC Make Mine A Marinade Note

If relying on this as a marinade, abide by the following timings:
Salmon steaks, or fillets, swordfish steaks or shrimp: 2 to 3 hours
Chicken breasts or kabobs, turkey breast, pork tenderloins, or pork chops: 3 to 4 hours
Beef fillets, rib eye, beef kabobs, lamb kabobs, pork kabobs, or lamb rack or rib chops: 4 to 6 hours

Sherry-Hazelnut Marinade Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Makes 1 1/2 cups


  • 1/2 cup dry sherry
  • 3 tablespoons sherry vinegar
  • Grated zest and juice of 2 lemons (about 1/3 cup)
  • 2 tablespoons chopped shallots
  • 1/4 cup hazelnut oil
  • 1/4 cup sunflower or canola oil
  • 1/4 cup peeled and roasted hazelnuts, coarsely chopped (see note below on peeling hazelnuts)
  • 1 tablespoon cracked black peppercorns
  • 1 teaspoon coarse-grain salt


  • 1. Combine the sherry, vinegar, lemon zest and juice, and shallots in a blender or a food processor and process until all the ingredients are blended.
  • 2. While the motor is running, drizzle in the hazelnut and sunflower oils a little at a time. Add the hazelnuts, pepper, and salt and pulse just to mix.
  • 3. Stored in a clean, airtight container. This will keep in the refrigerator for 1 week.

Peeling Hazelnuts

  • To peel hazelnuts, combine 2 tablespoons baking soda with 2 quarts water in a saucepan and bring to a rolling boil. Blanch the hazelnuts for 5 minutes and drain in a colander. Run cold water over the nuts and peel. Toast the hazelnuts to a light brown color in a dry frying pan over medium heat.
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Recipe Testers Reviews

Brenda Carleton

May 09, 2006

Although I have Taratino’s book (and LOVE it), for some reason, I had not tried this recipe yet, although I had it marked. It smelled good even while I was making it. We grilled the chops, so the flavor of the char complemented the nuttiness of the marinade. I marinated bone-in pork chops in this marinade for six hours (the recipe recommends three to four hours, but our chops were fairly thick) but found that was not enough. While the flavor was nutty, it was almost too subtle. Not that I expect everything to wow with flavor, but I would have liked to taste the marinade itself more. Next time, I will marinate them overnight. I think that is all that would be needed. I would have liked more acidity from the sherry and sherry vinegar to come out in the meat. We plan to try this with grilled shrimp. I still gave it a TC because I feel it could be extremely tasty with longer marinating.

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