How Do I Use Nut Oils?

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
updated May 30, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

Q: Every time I snag a special oil like hazelnut, grapeseed, walnut, etc., I imagine the wonderful possibilities they will bring, and yet every time I’ve tried them, they’ve been huge disappointments!

I know they taste amazing, and they are everything they are cracked up to be, but I must be totally missing how to bring out those amazing flavors in real recipe uses. Every time I’ve used them in a basic vinaigrette, it has turned out terrible … any thoughts?

Sent by Karen

Editor: One thing to keep in mind is that these oils are very strongly flavored. It’s a mistake to substitute them one to one in a vinaigrette. Instead, replace just one tablespoon of olive oil or a milder oil with the nut oil for a more subtle and balanced flavor.

Readers, any other advice for Karen on the best way to use nut oils?

Next question?

Filed in:
condiments
Ingredient