Which oil for which dish?

Grapeseed oil

It is full of antioxidant properties thanks to its richness in omega-6, vitamin E and polyphenols.

Its more food : “This oil with a soft texture is ideal for emulsions, such as mayonnaises or aiolis. And, thanks to its neutral taste, it keeps the flavor of the ingredients intact: mustard for the mayonnaise, saffron for the aioli. »

Blood orange mayonnaise : reduce the juice of 2 organic blood oranges by half over low heat. In a bowl, mix 1 egg yolk, 1 tbsp. tablespoon of strong mustard and 1 tbsp. tablespoon of Meaux mustard. Whisk in 25 cl of grapeseed oil. Once the mayonnaise is firm, whisk in the cooled juice, 1 pinch of salt, 1 pinch of Espelette pepper and the zest of 1 organic blood orange. Serve with some roasted langoustines.

Linseed oil

With more than 60% omega-3, this oil is an ally of the brain and the cardiovascular system with, as a bonus, anti-inflammatory benefits.

Its more food : “Its fresh, vegetal taste goes well with salads (sucrine, romaine, arugula with borage flowers, etc.) and green vegetables (leeks, asparagus, etc.). Be careful, it cannot be cooked! »

Banyuls vinaigrette : in a bowl, prepare a vinaigrette with 2 tbsp. tablespoons of white banyuls vinegar, salt, pepper and 6 tbsp. tablespoon of flaxseed oil.

Sesame oil

Rich in omega-9 and omega-6, it is recommended against nervous fatigue and would tone sluggish kidneys and livers.

Its more food : “Ideal for tempuras and donuts because it withstands temperatures above 200°C while losing its taste when cooked. Also perfect as a marinade for strong-tasting raw fish (mackerel, anchovies, sardines) or as a citrus vinaigrette for asparagus and artichokes. I prefer it unroasted for a milder taste. »

Citrus and sesame mackerel ceviche : chop 2 spring onions using part of the green. Mix the juice of 1 lemon and 1 lime, add 1 tbsp. teaspoon of soy sauce, 1 pinch of salt and 1 pinch of Espelette pepper, as well as 4 tbsp. tablespoon of sesame oil. Remove the skin from two fillets of deboned mackerel then cut them into cubes. Marinate them for 10 minutes. Add chopped coriander and 1 tbsp. teaspoon of sesame seeds. Serve chilled.

Walnut oil

Rich in omega-3 and polyunsaturated fatty acids, it helps reduce bad cholesterol, helping our body fight against free radicals.

Its more food : “It goes very well with root vegetables (beetroot, leek, etc.). I combine it with sherry vinegar for salad dressings, because the latter also has a slightly nutty taste. Be careful, it cannot withstand high temperatures. »

Small leek salad with sheep's yogurt : rinse 4 or 5 small leeks per person. Cook them in salted water for 5 to 7 minutes. Mix 2 tbsp. tablespoon of sherry vinegar with 4 tbsp. tablespoon of walnut oil and a little salt. Add a bunch of chopped chives and 1 stick of grated lemongrass. Coat the leeks with vinaigrette. Decorate with 100 g of sheep's milk yogurt and 50 g of crushed walnuts.

Also discover Vegetable oils: dispel preconceived ideas

* The Chassagnette

Similar Posts