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OK you have me sold! This was easy, the walnuts smelled wonderful while they were toasting, and here comes the best part of all the walnut oil gives a great new demotions to what ever you use it in. The only recommendations I would make is to make the walnut oil at least a day a head, the first day it was good how ever the dressing I made on the second day with what was left over from day one was really great. If you like using flavored oils, giving them as gifts, or would like to try giving new depths to your recipe this recipe is a must try. I will be using this a lot. Thanks for the post.

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Debbwl May 09, 2009

Now the little wheels are working in my head and wondering if I can make peanut oil as well using this method. I cannot even get my hands on walnut oil here in the land of Dracula so I'm even more thankful for this. Very flavorful and oh so easy. Made for Zwt 6.

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littlemafia June 08, 2010

This is super! Infusing the walnut flavor into (in my case) canola oil makes a simply delicious, healthier and way less expensive version of pure walnut oil. This in a salad of watercress, bleu cheese, roasted beets--heaven! And it gave fabulous flavor to Wicked's Classic Walnut Boule (#349732). Many thanks for sharing this!

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Chef Kate July 25, 2009

i cut this in half, and it was delicious. I used it on some salad, it gave a lovely lift to it.

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MarraMamba June 28, 2009

I love the smell and flavor of the toasted walnuts! I used corn oil because that's what I had on hand. Thanks Gail! Made for Australian Recipe Swap-June 2009.

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Sharon123 June 11, 2009

Excellent, easy! I actually did make this a few days ago. Now I do wonder how long it keeps? Used this in Craisin’ Green Salad With Pears. Thank you gailanng for sharing. Made for Everyday.

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WiGal September 01, 2009
Walnut Oil