Walnut Oil Vinaigrette (Vinaigrette à l’Huile de Noix)
A specialty of Périgord and Burgundy. The nutty, slightly bitter oil pairs naturally with bitter greens. La Tourangelle is a widely respected French producer.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Toasted walnut oil | 100 ml |
| Neutral oil (grapeseed or sunflower) | 60 ml |
| Sherry vinegar | 45 ml |
| Dijon mustard | 8 g |
| Shallot, finely minced | 15 g |
| Garlic, finely minced (optional) | 2 g |
| Honey or maple syrup | 5 g |
| Fine sea salt | 2 g |
Method
- Combine sherry vinegar, mustard, shallot, garlic, salt, and pepper. Macerate 5–10 min.
- Whisk in honey.
- Drizzle in both oils while whisking. Neutral oil tempers walnut oil’s intensity.
Notes
Walnut oil goes rancid fast — store refrigerated, use within 3 months of opening.
Pairs with: Endive with Roquefort and walnuts, frisée with lardons, roasted beet salad, goat cheese.
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