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Nov 24, 2008 04:16 PM

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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  1. To me, hazelnuts taste like old library books-yecch. I think either of your other choices would be excellent and shouldn't negatively impact your soup. Adam

    1. Either walnut or almond would be good choices...I don't think of one of them as being closer to hazelnut...they're just different. Honestly, I think you could get away with a good olive oil...

      1. 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.

        1. 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!