• 2 tbsp. canola oil

Canola oil is a refined vegetable oil derived from the seeds of the canola plant (Brassica napus), a cultivar of rapeseed developed in Canada in the 1970s specifically for culinary use. The name "canola" is a contraction of "Canadian oil, low acid," reflecting its origins and chemical properties. The oil is extracted through mechanical pressing and solvent extraction, then refined, bleached, and deodorized to produce a clear, pale yellow liquid with a neutral flavor profile and a high smoke point (approximately 400°F/204°C). Canola oil is composed primarily of unsaturated fatty acids, with a favorable ratio of omega-3 to omega-6 polyunsaturated fats, and contains minimal erucic acid due to selective breeding of the canola cultivar.

Canola oil is one of the most versatile cooking oils in modern cuisine, suitable for a wide range of applications including sautéing, frying, baking, and salad dressings. Its neutral flavor and high smoke point make it ideal for high-heat cooking methods such as stir-frying, deep-frying, and pan-searing, where it does not impart competing flavors. It is commonly used as a base oil in vinaigrettes, mayonnaise, and other emulsified sauces, and serves as a standard ingredient in commercial baking and food manufacturing. Its versatility and relatively low cost have made it a staple in both home and professional kitchens across North America and increasingly in other regions.