Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml White peppercorns - crushed

  2. 1/4 cup 59ml Peanut oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place oil and peppercorns in a wok over medium heat. Bring to a boil. Reduce heat to low and cook for 2 minutes. Turn off heat. Allow to cool. Do not strain. Pour the oil and the peppercorns into a glass jar, close. Because of its delicate nature this infused oil will not keep as long as others, so make only a small amount at a time. Retain the peppercorns in the oil to maintain its taste. This oil will keep, at optimum strength, no more than 2 months, refrigerated. This recipe yields less than 1/4 cup.


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