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