American Black Walnut Oil

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N.Z. Soissons, CEC, CEPC

1 quart canola oil, warmed
1 pound black walnuts, lightly toasted
Lightly toast the black walnuts in a 350-degree F oven to release the oils. Warm the oil to 100 degrees F. Add the nuts to the oil. Put the sealed jar in a warm place in the kitchen for 24 hours. 100 - 110 degrees F. Then remove to dry storage to stand for at least one month. Drain off excess oil and reserve. Put the black walnuts in a food processor with a bit of the reserved oil. Process and remove to strain through a paper filter overnight. Add this filtered oil to the reserved flavored oil.

Black walnut oil can be used alone as a condiment or combined with vinegar in vinaigrettes. Black walnut oil can also be used as an ingredient in vinaigrette which is used to finish the cooking liquids from roast meats or braised fish cooked en sauce.

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