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Hazelnut Oil

I purchased hazelnut oil on a recent trip to Paris. I am dying to try it out and wonder if anyone has some recipes that call for it or else ideas for foods with which it might pair well. Thanks!

The shop was called Huilerie Artisanale J. Leblanc et Fils. It was located at 6 rue Jacob, 6e in the St-Germain-des-Pres. I purchased their tarragon vinegar as well and it is truly amazing. It is perhaps the smoothest vinegar I have tried.

Here is the website: http://www.huile-leblanc.com/

My blog: www.kitchencocktails.blogspot.com

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  1. I don't have a specific recipe - but might be nice in a salad with endive, roasted hazelnuts and some kind of blue cheese.

    1. Hmmm. That's what I was thinking too. I was thinking maybe a fresh goat cheese would be good.

      1. from Sunset magazine years ago:

        Halve a ripe Haas avocado. Toast some hazelnuts and chop coarsely. Plate avocado half on butter leaf lettce hearts. Drizzle avocado with warm hazelnut oil and garnish with chopped nuts.

        A wonderful flavor combination!

        1. Lucky girl! LeBlanc makes one of my favorite olive oils ever. It's so light and soft and buttery that I describe it as "liquid sunshine" from France.

          I would imagine their hazelnut oil is lovely as well. In addition to using it in a dressing, try using it as a finishing oil right before you send the food to the table. On top of roast chicken, risotto, a light fish, maybe even poached pears? It will have a delicate flavor, so you wouldn't want to overwhelm it too much.

          1. It's wonderful in a dressing for a salad with bitter greens. I use lemon juice instead of vinegar. Also in the topic above on haricots verts, I mentioned toasted chopped walnuts and walnut oil. I've done the same with green beans or haricots verts, hazelnuts and hazelnut oil.

            1. Use to make a Roquefort salad dressing, along with olive oil and Sherry vinegar. Sherry vinegar and hazelnut oil are a great flavor pairing.

              1. Turn your oven up to 400 or so.

                Get a big sheet pan out.

                Cut up cauliflower into thick slices (if you can) or just pull off the florets.

                Drizzle on the oil, some salt and pepper and roast them. Get them nice and crusty.

                Seriously good. You can also use Walnut Oil (or any oil for that matter)

                Great side dish.

                4 Replies
                1. re: Tugboat

                  I had a similar dish from a top end restaurant and they added toasted almonds and currants. My god it was good. Roasted cauliflower is the way to go.

                  1. re: Mila

                    This sounds great - I'm not a big cauliflower fan, but aspire to be one! I'll give this a try ....

                    1. re: MMRuth

                      I've was never a cauliflower fan, until I discovered roasting it until, as Tugboat says, nice and crusty, with a tasty oil. I can easily eat a whole head myself that way (and only that way, believe me!).

                      1. re: Caitlin McGrath

                        It is SO good.

                        Simple and great. So good. That may be our dinner tonight.

                        My son loves it.

                2. After cooking rice or quinoa, add herbs, seasonings and a drop or two of the oil. Toss and yum.

                  1. bake almond or hazelnut cookies, and add a tablespoon of hazlenut oil to batter.

                    1. Hazelnut oil instead of olive oil in homemade mayonnaise is very good.

                      1. Try it in cake recipes that call for oil - like carrot cake. For the total amount of oil needed - use 1/4 to 1/2 in hazelnut oil. I do this with walnut oil. The cake already calls for chopped walnuts and I use part walnut oil in the mix too.

                        There was a restaurant in San Diego many years ago called the Perfect Pan which served fabulous food. They mixed a great salad using sliced mushrooms marinated in walnut oil, vinegar/lemon juice, mashed garlic, salt and pepper and a little mustard if I remember right. After marinating for several hours the mushrooms were tossed with chilled crisp butter lettuce and I always included small tomatoes and shaved parmesan cheese. No reason hazelnut oil couldn't be used in place of walnut oil.

                        1. I make oatmeal with bing cherries, brown sugar, cinammon, hazelnuts, and hazelnut oil.

                          1. Hazelnut oil pairs beautifully withe aged sherry vinegar. When I have salad greens that deserve to be treated with reverence (like micro greens from my garden), I dress them in the bowl with the very lightest drizzle of hazelnut oil and sherry vinegar, ground pepper and fleur de sel.

                            Roasted beets love hazelnut oil.

                            1. I just found out I don't have to work tomorrow and I am so excited to try my hazulnut oil. You all have given me such great ideas!