In the coming months, sunflower oil may completely disappear from our supermarket shelves. The expert gives his suggestions for replacing it, from seasoning to cooking.
It is now nicknamed “agricultural yellow gold”. Since the outbreak of war in Ukraine, the main exporter of sunflower oil, consumers have had no choice but to turn to alternatives. A former chef and now a salesperson at CDS Borges (an agency specializing in food, especially oil sales for professionals), Alexis Levailant advises us to find the most suitable alternatives.
What alternatives to spices?
One thing is certain for Alexis Levaillant. olive oil is the superstar of vinaigrettes and mayonnaises. “There are endless varieties, it’s good for health and much less harmful for individuals with cardiovascular disease or diabetes. Don’t hesitate to taste a few and ideally choose a virgin or extra virgin oil that is mechanically pressed for more flavor.”
What about the other possibilities? It is simply a matter of taste. “Actually, any oil can be used as a seasoning. Walnut, sesame, avocado, hazelnut or even soybean oil, it all depends on our desires and the flavors we are looking for.” Like sunflower oil, some have a neutral taste, meaning they are odorless and tasteless. “For those looking for a neutral oil, soybean or rapeseed oils meet the same expectations as sunflower oil. Otherwise, there are hydrogenated vegetable fats such as margarine, but this is not recommended in case of cardiovascular diseases.
What alternatives to cooking and frying?
When it comes to cooking and frying, Alexis Levilan warns that not all oils are suitable. “When it comes to condiments, there are a lot of options, and fried foods are a different story. It is important to choose oils that can withstand high temperatures so that they do not harm health.” Don’t worry if in doubt, just look for the smoke point. “When the oil breaks down or is simply not suitable for the method being used, we can distinguish that it emits smoke during cooking. This means that the oil can become potentially toxic and cause carcinogens.” However, there are many options. “They all have advantages and disadvantages. For example, peanut oil is a great substitute for frying. On the other hand, it is a major allergen in France. You must be very careful and must warn your guests in case of use.’ Grape seed oil can also be considered. It’s the oil most often used in Burgundy fondues.”
Oils are all 100% lipids, so none of them are lower in calories than others.
Some oils that are still little used are beginning to emerge. However, it is not neutral and adds a lot of flavor to the prepared dish.” Many other oils can be used, provided you pay attention to their origin or environmental impact. “Soybean oil and corn oil can be used, I just recommend checking where they come from vs. GMOs. Palm oil is also suitable, although it may not be rated from an environmental point of view. Then, of course, there are animal fats, so pork, beef, duck… but be careful, they are saturated fatty acids, they should be used sparingly.
What are the alternatives to pastries?
In order to continue to prepare our favorite recipes, on the pastry side, we must prefer neutral substitutes. “Obviously, there is butter that is a perfect substitute for sunflower oil. Then you can use canola oil, which is rich in omega 3, or soybean oil.” Other oils can be used; on the other hand, pay attention to the taste they will leave. “A little coconut oil may not bother you when baking, it all depends on the desired end result.”
Source: Le Figaro
