How to use walnut oil

The rich, roasted flavor of this sleeper ingredient gives finesse and resonance to a range of winter dishes, plus salads, baked goods, and the simplest vegetable sautés.It’s never been easier to work into your culinary repertoire: Traditionally produced in France, it’s now made in the United States as well, so it’s more affordable and readily available.


All About Walnut Oil

Roasting the walnuts before they’re pressed and filtered gives this oil its distinctive warm flavor. Like walnuts themselves, the oil is an excellent plant-based source of polyunsaturated omega-3 fatty acids. Because exposure to light and heat can quickly turn the oil rancid, buy a brand sold in a metal tin and refrigerate after opening.

Flavor Booster

Banana walnut muffins
preheat oven to 350 .Line 24 mufintin cups with paper liners. Beat 4 ripe bananas with a mixer on medium speed until mashed. Beat in 1 cup packed light-brown sugar, 1/2 cup walnut oil, and 1 large egg until smooth. reduce speed to low. add 1 cup each all-purpose and whole-wheat flours, 1 teaspoon each baking powder and baking soda, and 1/2 teaspoon coarse salt; beat until smooth. Beat in 1/2 cup nonfat yogurt and 1 tablespoon pure vanilla extract until combined. Fold in 1 cup chopped toasted walnuts. Fill mufin liners 3/4 full; bake until a tester comes out clean, 20 minutes.

Quick Trick

Sautéed green beans with walnuts
Heat a skillet over medium-high heat and swirl in 2 tablespoons walnut oil. Saute' 8 ounces trimmed green beans or haricots verts, stirring occasionally, until crisp-tender. Season with coarse salt and freshly ground pepper and sprinkle with coarsely chopped toasted walnuts.

Whisk it into vinaigrettes for bitter or peppery greens like belgian endive, chicory, frisee, and arugula. Its nutty depth stands up to such assertive vinegars as red-wine and tarragon.
Drizzle it over a winter salad of crisp, tart apple with celery and pecorino. It’s also delicious on fresh or cooked vegetables like fennel, carrots, and butternut squash, or try it on a mix of brussels sprouts and mushrooms.
Stir it into cooked rice or mashed potatoes for added richness. Use it as a finishing oil for pastas and hearty soups such as minestrone. Use it sparingly in place of mayo in chicken salad.

La Tourangelle, an esteemed Fench producer, now makes its high-quality oils in California.