Oil-Based Sauces

One of the best things that has happened in recent years is the increase in the range, quality and availability of different oils. It is not so many years ago that the only oils available were low quality olive, peanut and a mysterious ‘salad’ oil. We now have first pressing olive oil, cold pressed walnut oils, oils varying in flavour and texture and lending themselves to specific uses.

The flavours of the finest oils have so much character that they can be used by themselves instead of in traditional vinaigrettes. For example, slices of fully-flavoured tomato need only some chopped basil and a dribble of the finest virgin olive oil to make the most elegant tomato salad. This salad does not need the addition of vinegar. Similarly, grilled fish lends itself to this ‘seasoning’ with olive oil only. Quail, rabbit and other small game, when roasted or grilled, may have their flavours enhanced by fine walnut or hazelnut oils. This is an alternative to basting with butter and the flavours are perhaps more suited to summer eating.