This expensive, delicate, light-colored, unrefined, specialty oil is generally made in the Perigord and Burgundy regions of France. Unlike other nut oils, unrefined walnut oil is made from nuts that are dried and then cold-pressed. Walnut oil is high in polyunsaturated fats.
It has a rich, nutty flavor that is perfect for salad dressings, to flavor fish and steaks, to toss with pasta, and to jazz up desserts, particularly with chocolate. Walnut oil is best used uncooked or in cold sauces because when it is heated, it can become slightly bitter. This flavor, however, can be a pleasant taste when experienced in moderation.
Walnut Oil Vinaigrette
This dressing will keep for 10 days, stored in an airtight bottle in a cool place.
- 1 tsp. mustard
- 1 1/2 tsp. fine salt
- A pinch of ground white pepper
- 250 ml (1 cup) wine vinegar
- 250 ml (1 cup) sherry vinegar
- 150 ml (10 tbsp.) canola oil
- 75 ml (5 tbsp.) walnut oil
- Combine all the ingredients in a glass bowl; whisk to emulsify;
- add 60 ml (1/4 cup) warm water at the end.
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