Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 6, 2006 01:58 PM

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:

My blog:

  1. Click to Upload a photo (10 MB limit)
  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.