Cold-pressed walnut oil is great for salads, soups, sauces, pastries. In salad sauces, walnut oil harmonizes particularly well with less sour vinegar varieties, such as fruit vinegar. Do not fry walnut oil! If you want the nutty flavour for short-baked meat, fry the meat in a mixture of walnut oil—soybean oil in ratio - 1:3.
|
Energy: |
3570kJ / 853kcal |
|
Fat: |
92g |
|
wich of: |
6,7g |
unsaturated: |
85,3g |
|
Protein: |
0g |
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Salt: |
0g |