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Walnut Oil Sherry Vinaigrette

This is a great twist on any traditional vinaigrette recipe.

Using nut oils, any nut oil really, adds a whole new dimension of flavor.

Ingredients

Instructions

This simple viniagrette can be whipped up in seconds and poured on just about anything. Whisk together 3 parts walnut oil, (you can blend in some olive oil for a less intense flavor), to 1 part Sherry vinegar. Add a dollop of Dijon mustard and a sprinkle of salt and pepper, and enjoy!

We love to boil some new potatoes, cool them just a bit, and toss them with chopped red & green onions and fresh chopped parsley. Then fold in the vinaigrette for a lovely warm potato salad.

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Huilerie J. Leblanc Walnut Oil

$22.00

Walnut oil is the most durable of the nuts oils, with an intense, nutty flavor and creamy texture. We love using walnut oil with seafood - try tossing poached shrimp or lobster in walnut oil and a squeeze of lemon for a decadent seafood salad.

About the Producer:

Huilerie J. Leblanc's production of nut oils began in 1878 and has really changed very little as the company now rests on the shoulders of the newest Leblanc, Jean Charles. At the factory in Burgundy, pounds of nuts are ground into a paste, what is essentially nut butter, and this paste is roasted. And that's really it! This paste is allowed to settle and the oil is drained off creating a decadent nut oil with the most luxurious flavor and creamy texture. What is left is the most pronounced essence of the oils within the nut.


Size:
250 ml (8.5 oz)
Country:
France
Vendor:
Brand:
Huilerie J. Leblanc
Condition:
Weight:
Rating:
(2 product reviews)
Availability:
Shipping:
RRP:
Price:
$22.00 (Currently Sold Out)

Quantity:


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Product Reviews { hide reviews }

  1. Absolutely positively the best walnut oil, period

    Posted by chambolle on 7th Aug 2012

    Expensive, yes. Worth it, yes. Without peer. Once you have had Jean LeBlanc walnut oil (or hazelnut oil, or grapeseed oil) nothing else will do. This has the aroma of warm, freshly shelled walnuts toasting in a pan on the stove. Extremely versatile - drizzle a teaspoon or so over a dish of lightly steamed haricots verts with a splash of meyer lemon juice and a touch of balsamic vinegar; use it along with grapeseed oil in a "simple" vinaigrette that suddenly won't seem so simple. Essential.

  2. A Delicious New Dimension

    Posted by Theresa Nelson on 29th Sep 2010

    This oil can be used in so many ways, and my favorite is for salads that have walnuts (the same is true for the hazelnut oil). It is lovely drizzled over some steamed haricots verts with some toasted walnuts.





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