Nut Oils

By Hklbrries

Aromatic nut oils made from walnuts, almonds, and hazelnuts (filberts) are finding their way into sophisticated salads everywhere. Made primarily in Franch, though other European countries produce them as well, these oils are available in fancy food markets, cookware stores, gourmet sections of supermarkets, and through food catalogs.

Nut oils are relatively expensive, but to those who relish their distinctive flavors, they're a worthwhile indulgence. In general, they're used in small amounts for flavoring.

The initial promise of an oil's flavor comes with the first whiff. Walnut oil (huile de noix) has the most delicate aroma and taste. The scent and flavor of toasted almonds in almond oil (huile de amand) are distinct, yet fairly mild. (A limited amount of almond oil is produced in California; less aromatic than the French type, it's intended for use as a high-quality salad oil). Hazelnut oil (huile de noisette), the most potent of the three, presents the full flavor and fragrance of roasted hazelnuts.

Nut oils in dressings. Walnut oil is a favorite ingredient in dressings for green salads. Use two to three parts walnut oil to one part lemon juice or winter vinegar. Almond oil is also good in such dressings. To accentuate the nutty taste of the oil, sprinkle the salad with some of the same kind of nuts as in the oil you used for the dressing.

When you make Homemade Mayonnaise (recipe in collection), try using all or part nut oil. Let your taste be the guide - hazelnut oil, with its assertive flavor, should probably be diluted with a neutral-tasting salad oil by about three parts to one.

You can also add a splash of nut oil to purchased mayonnaise. Use 1 to 3 tablespoons of walnut or almond oil per cup, or 1 to 3 teaspoons of hazelnut oil. Delicately scented with the nutty essence, the mayonnaise is delightful with fish or cold chicken.

Keeping nut oils fresh. To preseve the pure flavors of these elegant oils, store them tightly covered in a cool place, but NOT in the refrigerator. Though light does not seem to affect their flavors, heat does. Stored carefully, the oils will remain stable and fresh tasting for many months.

Ingredients

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Preparation

Step 1

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