1/2 cup hazelnut oil (available at specialty foods shops) or olive oil
2 Tbl. medium-dry Sherry
3 Tbl. plus 1 tsp. raspberry vinegar (available at specialty foods shops and some supermarkets)
2 tsp. Dijon-style mustard
1 tsp. freshly ground pepper
1/4 cup pine nuts, toasted
1/4 cup minced fresh parsley leaves (preferable flat-leafed)
In a small skillet cook the shallot in 2 Tbl. of the oil over moderately low heat, stirring occasionally, until it is softened. In a bowl whisk together the Sherry, the vinegar, the mustard, the salt, and the pepper, add the remaining 6 Tbl. oil in a stream, whisking, and whisk the sauce until it is emulsified. Whisk in the shallot, the pine nuts, and the parsley. Serve the sauce at room temperature with grilled vegetables or chicken or with mixed greens. Makes about 1 1/4 cups.
