More Great Recipes: Condiment, Sauce

Nut Oil


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1½ cups of your favorite nut (unblanched, shelled and whole)
2 ½ cup vegetable oil divided


Place nuts in a blender and process until chopped fine.


Put the blender on SLOW and gradually drizzle in 1/2 cup vegetable oil.


Once well blended but not too smooth, transfer the mixture to a small saucepan.


Cook the mixture over low heat for about 5 minutes or until it reaches 160 degrees (use a candy thermometer). Stir it often while cooking!


Remove from the heat and cool just a bit.


Mix with 2 cups oil


Cover tightly and let stand in a cool place out of the sunlight (but not in the refrigerator) for 1 to 2 weeks.


Line a colander with several layers of cheesecloth. Pour mixture through colander and let liquid drain into a bowl. Discard the nut paste or sweeten and use as a spread on sandwiches.


Keep strained liquid/oil in a 1 ½ pint jar covered tightly. Store the jarred oil in the refrigerator, it is good for up to three months.


Pairs Well With


Notes

Take your favorite nut and make a delicious salad dressing base and/or dressing for tossing with plain greens before adding to a sandwich.

I discovered this recipe at the same time I learned to use almond and pecan "dust" mixed equally with cornmeal for my fried fish!

Try hazelnuts, almonds, walnuts, etc.,

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11170 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter