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Walnut Oil - Huile De Noix - 17 oz/500 ml by Vivier, France.
Walnut oil, popular in dressings and as a seasoning, imparts the rich taste of the nuts from which it is pressed. Oil made from lightly toasted nuts has a full, but not too assertive flavor.
Walnut oil is not a cooking oil; high heat destroys its delicate flavor. Where it does shine is as an ingredient in a salad dressing or a fresh pasta sauce or to give a final flair to a finished dish. Mixed with a little cream and medium dry sherry, it gives class to a piece of freshly poached salmon or chicken breast. A few toasted walnuts add texture and decoration. A mix of walnut oil, sherry vinegar, a touch of garlic, prepared mustard, and salt makes an excellent dressing for an endive and radicchio salad. Top the salad with a sprinkle of crumbled blue cheese. And for an entree, use walnut oil in fresh vegetable pasta sauces. Toss steamed fresh garden spinach and chopped shallots with a little walnut oil to put over pasta for the perfect Sunday night supper.
Once opened, all nut oils should be kept in a cool place out of the light or refrigerated to prevent them from becoming rancid. Also, resist the urge to stock up on large quantities of nut oils as they become rancid more quickly than other vegetable oils.
Common uses: salad dressings, flavoring ingredient, condiment, cooking.
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