| 41. | 3 to 4 cups canola oil for deep-frying ( optional)
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| 42. | Drizzle in the olive and canola oils slowly to emulsify.
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| 43. | Slowly add 2 tablespoons canola oil, whisking constantly until emulsified.
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| 44. | If there isn't enough duck fat, add canola oil.
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| 45. | Heat canola oil in nonstick skillet until very hot.
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| 46. | You can use butter in place of canola oil.
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| 47. | Puree the chives and canola oil in a blender.
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| 48. | In 1988, Puritan Oil became 100 % canola oil.
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| 49. | Lightly oil 2-quart casserole dish with the canola oil.
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| 50. | 1 ( 64-ounce ) bottle vegetable or canola oil
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