Prep 10 mins
Cook 15 mins
This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.
- 236.59 ml corn or 236.59 ml peanut oil
- 236.59 ml japanese sesame oil
- 118.29 ml scallion, green & white, cut in rings
- 15 quarter-sized slices ginger, smashed
- 29.58 ml peppercorns (szechwan brown preferred)
- 158.51 ml chili flakes, dried red
- 9.85 ml salt (Kosher is good)
- Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
- Rest a deep-fry thermometer on the rim of the pot.
- Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
- Let simmer for 15 minutes, checking to make sure the temperature does not rise.
- Remove from the heat and let stand until cool or overnight.
- Strain the oil without pressing the solids; then, discard the solids.
- Store the oil in an completely clean glass jar at cool room temperature.
Sharon, this is delicious, love the flavors. I used peanut oil with the sesame oil, kosher salt. also cut the recipe in half, as i only had that much sesame oil. Worked good. Great on bread. Thank you so much for the recipe, Definitely a keeper.