Prep 5 mins
Cook 15 mins
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 NOTE: Any oils made with garlic MUST be kept refrigerator do to the possibility of Clostridium bacterial being present.
- 2 -3 garlic cloves, mashed
- 2 -3 slices gingerroot
- 2 -3 stalks lemongrass
- 1 cup sesame oil or 1 cup olive oil
- Put about half the oil in a heavy-bottomed saucepan. Heat it, stirring constantly, over medium heat, until the spices start to sizzle and the oil bubbles a bit. If you have a candy thermometer, heat the oil to 140°F Be very careful not to burn it. Sesame oil burns at a very low temperature.
- Cook for about 5 minutes. The oil should be very aromatic at this point.
- Remove the pan from heat, transfer the oil and flavorings to a bowl, and allow to cool.
- Taste the oil to make sure that it hasn't burned, and that it tastes strongly of the spices and herbs. If it doesn't, add more flavorings, and heat again.
- Add the remaining plain oil to the flavored oil, strain through a cheesecloth if necessary, put the oil in bottles and store them in the refrigerator. It will keep up to 2 months (if made with olive oil, 1 month).
I really liked the idea of this, but using sesame oil just didn't work out for me. No matter how much spices I used, it still only only gave a hint of the other flavors. I'd like to try again with olive oil, hopefully with a better result.
I made this the other day, let is sit in the fridge and last night tried it with some soba noodles. Oooooooooh, this is lovely. I think next time I would add some more ginger, and possibly more garlic, I would like the flavor to be just a bit stronger. But what a wonderful idea!