Huile de colza

Bland enough to emulsify without shouting. Olive oil would turn it bitter.

Smoke point above 200°C, so the starch crusts before the fat breaks.

Lecithin plus a fat with no opinions is the whole technology of mayonnaise.

Mustard mucilage stabilises the emulsion this oil is too polite to hold.

No bitterness to balance, so the acid can climb higher than usual.

Batter wants a fat that stays clean at 190°C through a whole service.

Peppery leaf on buttery oil: British salad without the Italian accent.

Sulphur wants fat. Grill it dry, then dress it off the heat.

Cold-pressed and yellow, spooned over a cure. Nordic plating, no butter in sight.

Blitz it green and strain. Allium sulphur in suspension, held by the fat.

Sour dark crumb takes a grassy fat better than it takes a dairy one.

Nordic move: brutal berry acid mounted into yellow fat until it thickens.

Blend it raw. The oil traps the sulphur before oxygen destroys it.

Burnt allium ash whisked into cold-pressed rape. Bitter, mineral, still green.