Nut Oils

Appears in

Sauces: Classical and Contemporary Sauce Making

Published 1991

About

In addition to flavoring vinaigrettes and mayonnaise, nut oils are excellent with assertive or bitter greens, fennel, and artichokes.

Remember that oils made from roasted nuts have a deeper color and fuller flavor than oils made from raw nuts; they also hold up better against rancidity. Avoid raw nut oils, as they are extremely perishable. Raw nut oil will probably be rancid when you open it; nut oils made from roasted nuts will last about a year if kept in a cool spot.