Oils

Derived from a variety of natural sources—grains, seeds, nuts, and fruits—oils offer the cook their own particular flavors. Oils are used for sautéing and deep-frying, and are the predominant ingredient in mayonnaises, vinaigrettes, flavored oils, and even some hot emulsified egg sauces.

Oils vary widely in quality and cost, and the cook must use them judiciously so as not to waste an expensive oil needlessly or spoil a dish using a cheap one. Delicately flavored oils, for example, should not be used for sautéing, as the high heat would destroy their flavor.