Description
Sunflower oil is my "neutral" oil: when I do not want the flavour of olive oil to dominate, I reach for it. It is ideal in vegan baking, where it replaces butter in shortcrust pastry and cakes, and in vegan mayonnaise, which stays mild and pale.
The sunflower, whose flowers follow the sun, comes from the Americas. Today it is grown all over Europe and its seeds are pressed to make a light, discreet oil.
For frying, as with crispy artichokes or pea fritters, choose a high-oleic sunflower oil, which is more stable at high temperatures. For everything else, a cold-pressed organic one is best.
The sunflower, whose flowers follow the sun, comes from the Americas. Today it is grown all over Europe and its seeds are pressed to make a light, discreet oil.
For frying, as with crispy artichokes or pea fritters, choose a high-oleic sunflower oil, which is more stable at high temperatures. For everything else, a cold-pressed organic one is best.
