Alternative Oils

By Food & Wine
Updated May 09, 2017
From spiked mayonnaise with chile sauce to walnut oil sautéed mushrooms, here are alternative oils to use in dressings and marinades.
Start Slideshow

1 of 10

Green Salad with Nutty Vinaigrette

Go to Recipe

This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils. It's garnished with pleasantly spicy yellow tatsoi blossoms, when David Kinch has them in his garden.

Advertisement
Advertisement

2 of 10

Spicy Asian-Chicken-Salad Lettuce Cups

Go to Recipe

Melissa Rubel Jacobson uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.

3 of 10

Citrus-Marinated Scallops and Roasted Red Pepper

Go to Recipe

The citrus marinade for these scallops also includes almond oil.

Advertisement

4 of 10

Apricot-Stuffed Pork Shoulder with Soy-Honey Glaze

Go to Recipe

Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing. The glaze includes soy sauce, honey and sesame oil.

5 of 10

Quinoa, Artichoke and Hearts of Palm Salad

Go to Recipe

Few crops grow at Andean altitudes of 10,000 feet. One that does is quinoa, a nutty, high-protein grain that was both a pre-Incan and Incan staple. Emmanuel Piqueras mixes this grain with artichokes, an ingredient brought to Peru by the Spanish, to create this crunchy salad tossed with a tart dressing of wine vinegar and avocado oil.

6 of 10

Warm Camembert with Wild Mushroom Fricassee

Go to Recipe

Daniel Boulud makes this oozy appetizer with Vacherin Mont-d'Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d'Or, but much easier to find. He tops the cheese with mushrooms sautéed in walnut oil.

Advertisement
Advertisement
Advertisement

7 of 10

Roasted Mushrooms and Shallots with Fresh Herbs

Go to Recipe

For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint and parsley. The mushrooms are thought to ease flu symptoms, while the shallots and herbs help with congestion and coughs. The mushrooms and shallots are tossed in sesame oil before roasting.

8 of 10

Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad

Go to Recipe

Duck is often paired with something sweet, as in canard à l'orange. Jean-Georges Vongerichten tops it here with chopped sugar-coated almonds. The sugar burns slightly as the meat is broiled to form a bittersweet crust that pairs beautifully with the juicy richness of the duck. He serves it with a chanterelle salad dressed with a nutty vinaigrette.

9 of 10

Maple-Roasted Brussels Sprouts

Go to Recipe

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce made with walnut oil.

Advertisement
Advertisement
Advertisement

10 of 10

Austrian Cheese Spread with Pumpkin Seed Oil

Go to Recipe

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.

Replay gallery

Share the Gallery

Up Next

By Food & Wine