White Peppercorn Oil Recipe - Cooking Index
1 tablespoon | 15ml | White peppercorns - crushed |
1/4 cup | 59ml | Peanut oil |
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.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Eileen Yin Fei Lo - From the TV FOOD NETWORK - (Show # CL-9138 broadcast 05-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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