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Uses for walnut oil?

I've been gifted a bottle and have never used it before. I do know it's used in salad dressings. If anyone has a recipe to share, I'd appreciate it.

Besides dressing salads, how else do you use it?

Many thanks!!

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  1. It is nice as a finishing drizzle on cooked & pureed veggies too. Anywhere you want a subtle, nutty flavor. You can also drizzle some on cooked risottos or pastas.

    1. I use it to dress plain, steamed veggies. Sometimes I just toss with walnut oil and a vinegar and sometimes I use it with a little mustard to emulsify. Don't heat it--the flavor is delicate and will be lost. I've also used it to dress grain salads, like farro.

      1. You could try it as a substitute for Sesame Oil for an Asian Dipping sauce recipe / condiment

        1. My salad dressing :

          5 T walnut oil
          2 T cider vinegar
          2 t Dijon mustard
          2-3 cloves of garlic, smushed
          crack of pepper
          crack of sea salt

          Put in a glass jar with a lid and shake shake shake.

          I like to use this to top a salad of greens, Granny Smith apples, red onion, toasted walnuts, and blue cheese.

          2 Replies
          1. re: pedalfaster

            That looks/sounds good. Thanks for sharing! :)

            1. re: pedalfaster

              Yes, I agree, and I'm stealing it, thank you!

            2. It can be used in cakes or cookies to add a nutty flavor, as a (partial) replacement for another fat. It works especially well in apple cake.

              Walnut oil, like other nut oils, has a short shelf life. Keep it in a dark, cool place and use it as often as you can. I've thrown out more than one partially used bottle of rancid walnut oil, after it somehow got moved behind other things in the pantry and I forgot it was there.

              4 Replies
              1. re: cheesemaestro

                look for northern italian recipes - it is used in Piedmont cooking, in a variety of recipes including bagno caldo (a garlic, anchovy dip for vegetables), to finish soups (as olive oil may be used). it is delicate, does not last long, and should not be put on high heat.

                1. re: cheesemaestro

                  Keep it in the fridge for longest life.

                  1. re: cheesemaestro

                    "Walnut oil, like other nut oils, has a short shelf life.:

                    And that is why I so seldom buy it. I've thrown out quite a bit over time myself.

                    1. re: mike0989

                      That's why it is recommended to keep oils like this in the fridge...not in the cupboard. It'll keep for a year or more.

                  2. I made this salad dressing once, my notes on it say: "Amazing".

                    Some more ideas here: http://chowhound.chow.com/topics/283143

                    1. i've been using it with broccoli and scallops recently. (a recipe from the ambroisie cookbook)

                      1. I love walnut oil and raspberry vinegar on Bibb lettuce.

                        Every time I hear or read mention of walnut oil I recall someone saying, "A small amount, carefully applied, will keep all but the most stubborn walnuts from squeaking."

                        1. I use walnut oil in making a strawberry balsamic vinaigrette dressing.

                          1. Thank you so much to everyone for your replies. I understand from reading them that this would not be an oil to sauté with, would you agree? Mostly used as a condiment of sorts, it seems ( although I do brief sautés with sesame oil).

                            It's a large can. I suppose since it didn't cost me anything I should just start experimenting. I've read that it needs to be refrigerated after opening. How long do you think it will be useable once it's opened?

                            1 Reply
                            1. re: nlgardener

                              absolutely not a cooking oil -- it breaks down at very low temperatures, so is better suited as a condiment.

                              I make a Dijon vinagrette and simply sub out the olive oil with the walnut oil. Be very careful not to add too many other flavors -- the walnut oil is quite subtle, and easily overwhelmed by assertive flavors.

                              It's also delicious drizzled over fish and steamed vegetables.

                              If you keep it in the fridge, it should last you several months to a year.

                            2. It's got some nice health benefits too, if I recall correctly.

                              Thanks for reminding me why I bought the bottle languishing in my fridge! I must put it to good use.

                              1. I keep it in the frig and it lasts a long time. Ditto for baked goods and salads, also great on hot green beans along with a sprinkling of toasted walnuts.

                                1. I find it to have a buttery flavor when gently heated. I think my favorite use for it is in cornbread. The kind that calls for heating the oil (I use mostly walnut oil and a pat of butter, half flour, half corn meal, etc). If I use a little more oil than the recipe calls for it does not need butter at the table. I also like to use it as someone else said, to dress cooked veg. And, as others have said, I use it as a substitute for butter in baked goods.

                                  Once heated it really does take on a buttery quality. But, I don't think it would be good for making schnitzel or some other type fried thing... I must stop and think about how and what type of heat I will be using, then I go with the appropriate oil.

                                  1. My family makes roasted walnut oil :)

                                    A lot of our customers wonder what to do with it, so we created this Pinterest board dedicated to walnut oil recipes. It helps get the creative ideas going...


                                    And if all else fails, air pop some popcorn and finish it with walnut oil and flavored sea salt in place of the butter - it's awesome!

                                    Hope that helps!

                                    1. I know I should not heat it, but I can not use the entire jar quickly enough, and I found that it makes a great granola. (I subbed the walnut oil for the olive oil that was called for).

                                      1. Jane Grigson's walnut onion bread. Recipe copies are all over the interwebs. Just google it. Good with any oil or butter. Best ever with walnut oil.

                                        1 Reply
                                        1. re: emu48

                                          This sounds wonderful. Thanks for pointing it out.

                                        2. In France we got it as salad dressing for grated carrots (raw)-was delicious!!!

                                          1. I use it as a replacement for whatever neutral oil is called for in my favorite carrot cake recipe--it provides a depth of flavor that is absolutely incredible. I'm assuming this would work equally well for any nut-friendly baked good (banana bread, etc).

                                            2 Replies
                                            1. re: mdzehnder

                                              Ooh, now that's clever. I'm going to have to pick up some walnut oil next time I'm making carrot cake!

                                              1. re: mdzehnder

                                                Oooh - I wonder if I could incorporate it somehow into Banana Bread, since I almost always add chopped walnuts to that.

                                              2. One of the simplest uses for walnut oil is on bread right out of the oven. Rolls, scones, loaves of bread, pizza dough, biscuits-just brush on the walnut oil and enjoy the flavor.

                                                I do the same with pumpkin seed oil when I can get my hands on a small bottle.

                                                1. I remember a segment I saw on The Today Show a while back. It was an interview with the cosmetics giant Bobbi Brown and she was talking about winter skin care. She said that before she towels off after a shower or bath she lathers up with walnut oil. She claimed it had amazing skin softening qualities and a nice, mild scent. Go figure!

                                                  That said, this is a cooking site so... I'd bet it'd be delicious in a walnut and arugula pesto with a little fresh parm or romano cheese.

                                                  6 Replies
                                                  1. re: lynnlato

                                                    good lord that's expensive body lotion....

                                                    1. re: sunshine842

                                                      Expensive, yes!! And can you imagine what a mess it would make of your towels?

                                                      1. re: nlgardener

                                                        lots of people use olive oil or baby oil the same way -- if you apply it to wet skin, it helps seal in the moisture...hot water and laundry detergent takes care of it (but don't wipe your glasses on your towel....)

                                                        1. re: nlgardener

                                                          I grew up with older sisters who always used Johnson's baby oil on their skin before they toweled off. Like sunshine842 says it does an amazing job of moisturizing the skin, especially during the dry, winter months. You only need to use about 2 tablespoons. A little goes a long way.

                                                          We regularly use C. Booth all natural body oil... but I've always wanted to try walnut oil. And it's really not at all an expensive moisturizer. Have you not seen what women spend on their skin? Whoooeeee! :)

                                                          1. re: lynnlato

                                                            The last time I was in Whole Foods an older woman was loading her cart with oils. WF has a large selection of food grade specialty oils and when she glanced my way she said, I'm 78 with the skin of a 40 year old thanks to oil and honey. She looked marvelous!

                                                            1. re: HillJ

                                                              Hahaha - wow! Honey too, eh? Good to know HillJ!

                                                    2. For something really different and very delicious Google the word: ESTOFINADO.

                                                      This should bring up recipes for this dish, native to SW France. In essence its a dish made from potatoes, salt cod, garlic and walnut oil. The walnut oil is crucial to the dish.
                                                      We once went to a meal where Estofinado was served where there were three different walnut oils on the table each home made by an elderly gentlemen. All delicious, all different!

                                                      2 Replies
                                                      1. re: Yank

                                                        is it like a brandade? (the morue and potatoes stays the same, but does it taste like it?

                                                        1. re: Yank

                                                          You were fortunate. The one time I have enjoyed this dish olive oil was used. No mention of walnut oil that night.

                                                        2. just a shot in the dark, but could you use it in a chocolate chip cookie recipe?

                                                          1 Reply
                                                          1. re: charles_sills

                                                            If you really wanted to up the walnut flavor of a cccookie, then adding chopped toasted walnuts into the batter and brushing walnut oil on the cookies out of the oven would be very nice. But, adding walnut oil to the recipe alone would probably get lost flavor wise between the chocolate chips and the baking temp. Walnut oil is subtle and delicate.

                                                          2. I brown some butter and before it is done add some shallots and chopped walnuts, trying to aim for all three to be done at the same time. Adding a glug of walnut oil stops the cooking. Pour over boiled green beans. Parmesan cheese optional.