Apples adds fruitiness and natural sweetness that rounds out oil, walnut's sharper, richer, or more aromatic side.
oil, walnut
+ Add to WorkbenchAbout this ingredient
Cold-pressed from walnuts — with a mild, distinctive walnut flavor and aroma, noticeably bitter when refined incorrectly, but elegantly nutty when well-made. A…
25 pairings
Editorial
Flavor profile
Walnut oil (Juglans regia) is approximately 63% linoleic acid (omega-6) and 13% alpha-linolenic acid (omega-3) — the highest omega-3 content of common nut oils, but also the most prone to oxidation and rancidity. Fresh, high-quality walnut oil from new-crop walnuts (particularly French walnut oil from Dordogne or Périgord) has a clean, gentle walnut character — slightly bitter, nutty, faintly astringent in a pleasant way. Store refrigerated and use within 2–3 months of opening. Always taste before using — rancid walnut oil (common in old or improperly stored bottles) is bitter, metallic, and unpleasant. The classic French vinaigrette with walnut oil (1 part walnut oil, 2–3 parts neutral oil, with sherry or red wine vinegar) dresses bitter greens (endive, radicchio, frisée) and pairs beautifully with Roquefort, pears, and walnuts. Walnut oil is also used in Périgord in preparations with foie gras and duck confit, where its regional affinity resonates with the local cuisine.
Pairings
Flavor relationships
Pairs well with
apples
baked goods
beets
bread
cheese, fresh
chicory
figs
fish
frisée
greens, bitter
meats
pasta
pears
persimmons
potatoes
salads and salad dressings
sauces
steaks
vinaigrettes
vinegar, balsamic
vinegar, fruit
vinegar, red wine
vinegar, sherry
vinegar, tarragon
walnuts
apples
Apples adds fruitiness and natural sweetness that rounds out oil, walnut's sharper, richer, or more aromatic side.
baked goods
Baked Goods complements oil, walnut by adding contrast, depth, or texture without overwhelming the ingredient's main character.
beets
Beets adds complementary vegetable character, giving oil, walnut more contrast in texture, sweetness, bitterness, or freshness.
bread
Bread gives oil, walnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
cheese, fresh
Cheese, Fresh adds salt, fat, and savory depth that give oil, walnut more structure and make the combination feel fuller.
chicory
Chicory adds complementary vegetable character, giving oil, walnut more contrast in texture, sweetness, bitterness, or freshness.
figs
Figs adds fruitiness and natural sweetness that rounds out oil, walnut's sharper, richer, or more aromatic side.
fish
Fish brings briny savory depth that contrasts with oil, walnut's sweeter, fresher, or creamy qualities.
frisée
Frisée adds complementary vegetable character, giving oil, walnut more contrast in texture, sweetness, bitterness, or freshness.
greens, bitter
Greens, Bitter adds complementary vegetable character, giving oil, walnut more contrast in texture, sweetness, bitterness, or freshness.
meats
Meats adds savory richness and browned depth that gives oil, walnut more weight and turns it into a heartier dish.
pasta
Pasta gives oil, walnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
pears
Pears adds fruitiness and natural sweetness that rounds out oil, walnut's sharper, richer, or more aromatic side.
persimmons
Persimmons adds fruitiness and natural sweetness that rounds out oil, walnut's sharper, richer, or more aromatic side.
potatoes
Potatoes gives oil, walnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
salads and salad dressings
Salads And Salad Dressings adds structure and seasoning that helps oil, walnut integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
sauces
Sauces adds structure and seasoning that helps oil, walnut integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
steaks
Steaks adds savory richness and browned depth that gives oil, walnut more weight and turns it into a heartier dish.
vinaigrettes
Vinaigrettes adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
vinegar, balsamic
Vinegar, Balsamic adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
vinegar, fruit
Vinegar, Fruit adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
vinegar, red wine
Vinegar, Red Wine adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
vinegar, sherry
Vinegar, Sherry adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
vinegar, tarragon
Vinegar, Tarragon adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
walnuts
Walnuts adds nutty richness and texture that gives oil, walnut more contrast and substance.
baked goods
Baked Goods complements oil, walnut by adding contrast, depth, or texture without overwhelming the ingredient's main character.
Beets adds complementary vegetable character, giving oil, walnut more contrast in texture, sweetness, bitterness, or freshness.
bread
Bread gives oil, walnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
cheese, fresh
Cheese, Fresh adds salt, fat, and savory depth that give oil, walnut more structure and make the combination feel fuller.
Chicory adds complementary vegetable character, giving oil, walnut more contrast in texture, sweetness, bitterness, or freshness.
figs
Figs adds fruitiness and natural sweetness that rounds out oil, walnut's sharper, richer, or more aromatic side.
Fish brings briny savory depth that contrasts with oil, walnut's sweeter, fresher, or creamy qualities.
Frisée adds complementary vegetable character, giving oil, walnut more contrast in texture, sweetness, bitterness, or freshness.
greens, bitter
Greens, Bitter adds complementary vegetable character, giving oil, walnut more contrast in texture, sweetness, bitterness, or freshness.
meats
Meats adds savory richness and browned depth that gives oil, walnut more weight and turns it into a heartier dish.
Pasta gives oil, walnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
Pears adds fruitiness and natural sweetness that rounds out oil, walnut's sharper, richer, or more aromatic side.
Persimmons adds fruitiness and natural sweetness that rounds out oil, walnut's sharper, richer, or more aromatic side.
Potatoes gives oil, walnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
salads and salad dressings
Salads And Salad Dressings adds structure and seasoning that helps oil, walnut integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
sauces
Sauces adds structure and seasoning that helps oil, walnut integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
steaks
Steaks adds savory richness and browned depth that gives oil, walnut more weight and turns it into a heartier dish.
vinaigrettes
Vinaigrettes adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
Vinegar, Balsamic adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
Vinegar, Fruit adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
Vinegar, Red Wine adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
Vinegar, Sherry adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
vinegar, tarragon
Vinegar, Tarragon adds acidity, aroma, or depth that helps oil, walnut work in drinks, sauces, dressings, marinades, or cooked preparations.
Walnuts adds nutty richness and texture that gives oil, walnut more contrast and substance.