Cooking With Walnut Oil

Walnut oil is a rather pricey specialty oil that provides delicate, light-colored, and unrefined characteristics to meals. What makes walnut oil different from other types is that it is comprised of nuts that are dried and then cold-pressed. As far as fat content is concerned, walnut oil is high in polyunsaturated fats.

The taste of walnut oil is nutty and rich in flavor, which makes it perfect to create salad dressings and add a twist to desserts. The oil is sometimes tossed with pasta to infuse a nutty appeal. Fish and steaks also benefit from its flavor. To enjoy the best of walnut oil, it is suggested to use it in uncooked dishes or cold sauces because heated walnut oil turns slightly bitter. Some people actually prefer this taste when used in moderation.

The reason why you don’t see walnut oil called for in many recipes is because it is rather expensive. However, there are plenty of benefits from using walnut oil in dishes, as it contains a high level of antioxidants. It is important to note that these helpful substances are destroyed when cooked. Walnut oil must also be stored in the refrigerator as it spoils easily, leaving a rancid flavor.

Suggestions for Cooking with Walnut Oil

When cooking grilled steaks and fish, brush a thin coat of walnut oil just before placing it on the dinner plate. Add walnut oil to a chicken or turkey salad that is prepared with grapes and chopped walnuts.

When you want to create a nutty flavor in your desserts, use walnut oil in your favorite recipes. Try making a carrot cake with roasted walnut oil that also uses cinnamon and dried ginger as flavorings. An icing made of cream cheese, unsalted butter, powdered sugar, and pure maple syrup adds the finishing touches.

Use unrefined walnut oil on salads, which especially works well when combined with walnut bits. A roasted walnut oil and mesclun salad tastes heavenly when you toss a dressing made of walnut oil, balsamic (or red wine) vinegar, prepared mustard, salt, and pepper. The salad may include mesclun (or baby romaine or baby spinach), crumbled goat cheese, walnuts, and dried blueberries.

After cooking pasta, toss a blend of walnut oil and spices in. Consider a roasted walnut oil pesto that is made with basil leaves, garlic, walnuts, walnut oil, grated Parmesan cheese, and salt (to taste) that is pureed to perfection.