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A New Nut Oil

By • May 11, 2012 • 0 Comments

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If you’re anything like us, you’re always looking for ways to expand your pantry. Next time you’re at the store, add pecan oil to your list.

Serious Eats takes a look at the slightly rarer nut oil this week, giving us the specs on where to get it, what to do with it, and how it measures up to our more common staple oils. Turns out, it measures up quite well: it has half of the saturated fat of olive oil, and with a smoke point of 470°F, it’s not too delicate for cooking over higher heat. And, just to add to that versatility, it's buttery, nutty flavor is still robust enough to impart a unique element to salad dressings and sauces. This stuff is like the SUV of oils, minus the squandering, atmosphere-killing gas mileage.

Like all nut oils, it has to be stored it in the fridge. But with all of the recipe possibilities it’ll open up, we think we can make a little room.

Behold the Power of Pecan Oil from Serious Eats

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