Recipe by Nyteglori
Because of the large proportion of sesame oil, this is a rich oil. A little 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 inimitable 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
- 1 cup corn or 1 cup peanut oil
- 1 cup sesame oil
- 1⁄2 cup scallion, thinly sliced
- 15 pieces fresh ginger, smashed (quarter-size slices)
- 2 tablespoons szechwan pepper
- 2 tablespoons red chili pepper flakes
- 2 teaspoons kosher salt
Directions See How It's Made
- Combine all of the 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 F, stirring occasionally.
- Let simmer for 15 minutes, checking to ensure the temperature does not rise.
- Remove from the heat and let stand until cool or overnight.
- Strain the oil without pressing on the solids; then, discard the solids.
- Store the oil in an impeccably clean glass jar at cool room temperature.