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Sichuan peppercorn oil
Add a touch of Sichuan to your dishes.
Prep
5 min
Cook
10 min
Total
15 min
Serves
250
Ingredients
For:
250
servings
- 20 g Sichuan peppercorns
- 250 ml peanut oil (or vegetable oil)≈ 250 g
Method
- 1In a pan, toast the Sichuan peppercorns over medium heat for 2 to 3 minutes. Stop cooking when a pleasant aroma starts to develop and a little smoke escapes.
- 2In a saucepan, heat the oil until it begins to smoke lightly.
- 3Pour 1/3 of the oil over the peppercorns. Let cool slightly. Bring the oil back up to temperature and pour the second 1/3, same for the third.
- 4Cover and let infuse for 12 hours.
- 5Strain and bottle.
Notes
Keeps for up to 1 year in an airtight jar.
