Sichuan Peppercorn Oil Recipe
Peppercorn oil adds a fragrant pepper flavor for sautéing, stir-fry, dipping sauces, or anywhere you’d like to add a little zing to your meal. It’s a quick and easy oil to make and stores well in your pantry for months. That is of course if it lasts that long!
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Sichuan Peppercorn Oil Recipe
Peppercorn oil adds a fragrant pepper flavor for sautéing, stir-fry, dipping sauces, or anywhere you’d like to add a little zing to your meal. It’s a quick and easy oil to make and stores well in your pantry for months. That is of course if it lasts that long!
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| Servings | Prep Time |
| 1/4cup | 3minutes |
| Cook Time | Passive Time |
| 12minutes | 1hour |
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Ingredients
- 1/4cup light olive oil
- 2tablespoons Sichuan peppercorn
Instructions
- Heat a medium saucepan over high-heat for approximately 30 seconds.
- Add the peppercorns and reduce the heat to medium-low. Move peppercorns around the pan (approximately 20 seconds) or until they start to smoke and become aromatic, being careful not to let the peppercorns burn. Remove the pan from the heat and set aside to cool.
- Once cooled, transfer peppercorns to a bowl and lightly mince them by crushing the shells with the back of a spoon. Pour the peppercorn into a glass jar.
- Using the same pan, heat the oil over medium heat 1-2 minutes or util it begins to smoke. Carefully pour the oil over the peppercorns and store in your pantry.
- If you prefer a subtle flavor, marinate the peppercorns in the oil for 30 minutes to infuse the flavors, strain the peppercorns from the oil and store in a high-heat glass jar or canning jar and store at room temperature for up to 3 months.
Recipe Notes
Recipe by Rachel Huang for www.culinarybutterfly.com