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Walnut oil

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Walnut oil

About Walnut oil Edit

Wikipedia Article About Walnut oil on Wikipedia

Walnut oil is oil extracted from walnuts. Walnut oil is used to a limited extent in cooking, though not as extensively as other oils due to the fact that it is still an expensive specialty product. It is light-colored and delicate in flavor and scent, with a slight nutty quality. Although sometimes used for pan frying, most chefs do not use walnut oil for high temperature cooking, as heating can remove some of the oil's flavor and produce a slight bitterness; instead it is used primarily as an ingredient in cold dishes such as salad dressings, where its flavor can more easily come through. Most walnut oil is produced in France, though there are also producers in Australia and New Zealand.

Its distinctively nutty flavor and fragrance make it obvious that this oil is extracted from walnut meats. Walnut oil is expensive and can be found in some supermarkets and most gourmet food stores. A blander, less expensive variety can be found in health-food stores. Store walnut oil in a cool, dark place for up to 3 months. To prevent rancidity, refrigeration is best. Walnut oil is frequently used in salad dressings, often combined with less flavorful oils. It can also be used in sauces, main dishes and baked goods, and for sautéing. The French term for walnut oil is huile de noix.

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