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Jul 16, 2011 10:54 PM

Pistachio Vinaigrette Advice Sought

Pistachio Oil is WICKED expensive and I'm planning to make a pistachio viniagrette with it, but think i should also use canola oil or EVOO. With my hazelnut and walnut viniagrettes, I typically use a combo of nut oil and canola, thinking EVOO might be too heavy for the delicate nut oils. Sometimes I add ground toasted nuts as well.Any experience/thoughts to share on this for pistachio vngtte? or does evoo have some special affinity for pistachios that should not be missed?
also, if you have a fav pistachio vngtte recipe, plse share! thanks much for your help.
I will prob use it for grilled salmon, and salads at least.

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  1. Why don't you make a vinaigrette however you like it, and add pistachios to the salad? And if you're serving it on fish, just add some chopped pistachios right after the vinaigrette.

    4 Replies
    1. re: Jay F

      because i HAVE the pistachio oil and want the viniagrette to be strong!

      1. re: opinionatedchef

        OKAY. GOOD LUCK.

        I never heard of pistachio oil until this thread, in 30+ years of cooking.

        BUT GOOD LUCK.

        1. re: Jay F

          I've been using pistachio oil for more than 20 years, ever since I happened upon it at the grower's orchard in California. Great stuff!

          1. re: Jay F

            hey jay, isn't that what CH is all about? learning new things, and sharing the knowledge?

            well, that's what it is for me anyway. Come on over for some pistachio vinaigrette; you can bring the parm!

      2. I must admit that I usually use both my hazelnut and walnut oil for vinaigrette without adding any other oil, but then I like the flavor strong. Once when I did decide to cut it, I used grapeseed oil which was the most neutral one I had--canola has a taste I don't want to highlight.

        1. I use Pistachio oil fairly often. I usually use it as a drizzle onto a finished dish. I have used it in Vinaigrette as well though it's prominence is much reduced in this application.
          As stated above use a light, pleasant tasting neutral oil to cut it, take it easy on any adjuncts (herbs, shallot ect..), and use a mild vinegar.
          Honey, Lavander, Fresh Chèvre, Coriander Seed, and Lemon all pair very well to my palate.

          2 Replies
          1. re: chefj

            j, i gots me all kindsa vinegah but i have no champagne vinegar. is rice wine or sherry or inexpensive red wine (vinegars) what you consider mild? and do you feel that french pistachio oil is far superior to american? thanks much for all your helpful info.
            p.s.( is that a cashew fruit/maranon?)

            pika, rice bran oil i've never tried. must get some.and defntly nuts on top! thnx.

            1. re: opinionatedchef

              Rice Wine is perfect. Both Red and Sherry are too assertive.
              I have not used the California in a very long time so I can not speak to it currently. The French was my pick because they slightly toast the nut before pressing which really helps the flavor.

              Nope that is a ripe Nutmeg with its outer Pod and Mace. this is a Cashew Fruit

          2. I us nut oil, rice bran oil (neutral and much cheaper than grapeseed oil), sherry vinegar, a tiny bit of Dijon, S&P. Pistachio oil is lovely, but as you noted, dreadfully expensive. (Hope you're keeping yours in the fridge!) I would crush the nuts and sprinkle on top of the salad to ensure even distribution.