Because it performs well at high temperatures and its flavor is fairly neutral, it is the oil for everything par excellence:in the pan, in the oven or in a casserole dish, for poultry, meat, fish and vegetables, but also for pastries and fried foods. It also gently enhances salads and raw vegetables.
Generous, it is ideal for flavoring raw vegetables and salads (especially endives) or steamed vegetables (in a light drizzle). Be careful, it does not support cooking! Except with fried eggs:break the eggs immediately after pouring the oil, and heat over very low heat. A delight!
It works wonders in salads and raw vegetables, but also with avocados (mixed with wine vinegar). In the heat, it becomes unstable. It is therefore used at the end of cooking to season poultry and fish, or to replace butter in starchy foods and vegetables. And to give maximum flavor to pancakes, blinis and pastries, add a spoonful to the batter.
