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Uses for hazelnut oil

purplefoodie Jun 21, 2010 11:02 PM

What are your favourite ways to use hazelnut oil? I've seen that it is generally used in salad dressings, but I'd like to experiment with more ways of using it. (homemade Nutella, replacing part of butter in hazelnut shortbread type cookies, cupcakes maybe?) I also read that hazelnut oil shouldn't be heated much, so in that case maybe cupcakes aren't such a good idea?

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  1. WCchopper RE: purplefoodie Jun 21, 2010 11:10 PM

    It's nice dribbled onto a bowl of pumpkin soup. Or brushed onto toast with a sliver of blue cheese and pear.

    1. goodhealthgourmet RE: purplefoodie Jun 21, 2010 11:18 PM

      hmm, i wouldn't bake with it, but if you want to use it for cupcakes, maybe you could whisk some of the oil into a chocolate frosting for a nutella twist...here's a vegan recipe that calls for stirring in vegetable oil off the heat, so you could use the hazelnut oil instead:

      1 Reply
      1. re: goodhealthgourmet
        hobbess RE: goodhealthgourmet Jun 21, 2010 11:59 PM

        I tend to use it when I'm using hazelnuts in a dish.

      2. maria lorraine RE: purplefoodie Jun 22, 2010 02:34 AM

        Drizzled over homemade ravioli was the way I first had it, in France. I use one teaspoon of it on a salad; it's so flavorful you can use only a little so cuts calories.

        2 Replies
        1. re: maria lorraine
          bluemoon4515 RE: maria lorraine Jun 22, 2010 03:51 PM

          I have a bottle of walnut oil, and I made ravioli (using wonton wrappers) with cheese, walnuts, and a bit of the oil...then after cooking them I drizzled the oil on top. Delicious! You could definitely do the same thing with hazelnuts.

          1. re: maria lorraine
            purplefoodie RE: maria lorraine Jun 25, 2010 10:00 AM

            I tried it drizzled over ravioli today and loved it! thanks for the idea.

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            AnotherMother RE: purplefoodie Jun 22, 2010 03:58 AM

            I use it when I need a 'tasty in a good way' oil when making pastry or baked goods generally, not so much as an ingredient but as a tool, to 'butter' pans and moulds, or to add a little shine. As you would for olive oil for savoury foods.

            1. c
              chase.seibert RE: purplefoodie Jun 22, 2010 02:47 PM

              Ice cream.


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                lowereastrittenhouse RE: purplefoodie Jun 23, 2010 04:13 AM

                For homemade Nutella, you're really going to need the rest of the hazelnut, not just its oil. If you put it in your baked goods, I would think of it less as substituting the butter and more as an addition of a tablespoon or so to the recipe for additional flavor: otherwise the texture won't be the same. I have seen cookie recipes using nut oil like this.

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