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.
- 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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