Recipe is adapted from Thomas Keller, LA Times. It calls for xanthan gum which is found in health food stores and cooking supply stores or you could use unflavored gelatin. You will also need a fine mesh strainer, called a chinois, found in cooking and restaurant supply stores.

Ingredients

6 serv.

water↗1 cup
meyer lemon juice↗2 tablespoons
sugar↗2 tablespoons
sugar↗3⁄4 teaspoon
kosher salt↗4 teaspoons
hazelnut oil2 tablespoons
xanthan gum or 1 sheet gelatin1⁄4 teaspoon
chives, minced2 tablespoons

Step-by-step instructions

1
If using xanthan gum, you'll neet a blender to combine water, lemon juice, sugar, salt, and hazelnut oil.
2
Process on medium low and slowly drizzle in the xanthan gum and blend until thoroughly combined, about 1 minute.
3
If using gelatin, allow to "bloom" in ice water.
4
Combine water, lemon juice, sugar, salt, and hazelnut oil in a small saucepan, and gently warm to a light simmer; add the gelatin and whisk until dissolved.
5
Strain the vinaigrette through a chinois, cover, and chill until serving.
6
Garnish with chives.

Source: food.com

Original recipe ↗

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