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Hazelnut oil substitute needed

bostongallovesfood Nov 24, 2008 04:16 PM

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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    adamshoe RE: bostongallovesfood Nov 24, 2008 04:32 PM

    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

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      jaykayen RE: bostongallovesfood Nov 24, 2008 04:49 PM

      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. amyzan RE: bostongallovesfood 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.

        1. maria lorraine RE: bostongallovesfood 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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