Canola cooking oil is light, clear and has a mild flavor that does not interfere with the taste of baked goods. It blends easily with other ingredients to produce a moist product with soft texture.

Any great salad deserves a great vinaigrette! A basic vinaigrette blends an acid, usually vinegar, lemon juice, etc., with oil, salt, pepper and other seasonings. Canola cooking oil, which is light in color, texture, and taste is ideal for vinaigrettes. It allows for a smooth mouth feel without heaviness. The vinaigrette will remain clear and free running when refrigerated because of the lower saturated fat content of Canola cooking oil.

Canola cooking oil’s light texture is the perfect choice for sautéing or stir-frying. Stir-frying means to quickly sear small pieces of food in a large pan or wok over high heat. Searing meat, vegetables and sauces at high heat seals in flavors and nutrients, caramelizes sugars and evaporates excess juices.

With very little preparation, you can create some flavorful barbeque dishes using marinades. Marinades usually combine oil, acids, herbs and spices, and often a sweetener. Acids such as vinegar, wine or citrus juices act as tenderizers while oils help foods retain moisture. Canola cooking oil with its light taste allows marinade-seasoning flavors such as garlic, mustard, herbs, and other spices to dominate. Sweeteners, like honey, maple syrup, or brown sugar, aid in browning and take the edge off acid ingredients but may burn easily.