Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Cook for about 5 minutes. The oil should be very aromatic at this point.
  3. Remove the pan from heat, transfer the oil and flavorings to a bowl, and allow to cool.
  4. 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.
  5. 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).

Reviews

(2)
Most Helpful

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.

IngridH July 08, 2011

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!

Mirj September 19, 2007

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