Vinaigrettes:Using Nut Butters instead of Nut Oils?
I love walnut, hazelnut and pistachio vinaigrettes but the Roland nut oils are really crummy and the full flavored nut oils are WICKED expensive.Have any of you tried grinding your own toasted? hazelnuts,walnuts,pistachios- into a paste and using some of that in a vinaigrette (to clarify- i'm not interested in tahini or peanuts here.) If so, plse share your experiences, recipes etc!
*I'm not suggesting anyone would substitute one for one nut butter for nut oil in a vinaigrette; just wondering if canola oil and/or evoo plus SOME nut butter- might equate using a nut oil.* Thx much.