Using Flaxseed Oil in the Kitchen

Flaxseed oil has a mild flavour and can be used for frying or can be added to foods in the same way you would olive oil – drizzled over salads, in soups, salad dressings etc. It should be stored in the fridge as it can go off a lot quicker than other oils and has a shelf life of only a few weeks, however we found that it can last longer if it is stored in the fridge.

The smoke point is 107C so it gets hot quick! This is very different to olive oil which is around 200C and more similar to butter so when shallow frying, cook on a slightly lower flame than you would normally. I suggest you warm the pan on the heat and only add the oil when you are ready to start frying, otherwise you may smoke the house out!

Here is a great way it can be used in the creamiest non-dairy salad dressing:

 

Ingredients:

150g tofu (firm silken variety)

4 tbsp flaxseed oil

2½ tbsp cider vinegar

2 tsp Dijon mustard

2 tsp honey

1½ tbsp water

Salt and pepper to taste (it will need quite a bit of seasoning as tofu doesn’t have much flavour)

Method

Just mix all of the ingredients in a food processor or blender until emulsified and smooth. Simple!! It can be stored in the fridge for 3-5 days but it is so simple to make that you could make a fresh batch as and when you need it.

You could of course leave out the tofu but it would be more of a vinaigrette, as the tofu is what makes it taste so creamy and similar to Ceasar dressing.

- Emma