Hazelnut oil substitute needed
I'm making a butternut squash soup and it calls for Hazelnut oil in the cream topping that I will put on top of it; the recipe also has pecans. The only place I can get it has it going for $20 a bottle and I don't want to spend it on something so small. I've heard about using walnut or almond oil, but am unsure which would be closer to taste. Suggestions? Thanks!
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maria lorraine
Nov 25, 2008 12:13 AM
Just use walnut oil, but do use a nut oil that will build upon the pecan flavor.
Those oils are so strong, you only use a teaspoon or so per green lettuce salad -- it's a great calorie saving tip that allows me to eat gourmet!
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amyzan
Nov 24, 2008 05:11 PM
Just use an oil that tastes good and has a distinctive flavor you enjoy--olive, walnut, almond, even a scallion or chive infused vegetable oil would be tasty and colorful, if you like that idea. Maybe not to mix into a cream topping, though. Light green cream topping sounds kind of Dr. Seuss.
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