Peppercorn Infused Oil

Published January 1, 1995.

Why this recipe works:

For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb; for example, ginger, chile peppers, and peppercorns needed heat to activate their flavors. For hot infusions, we heated the oil to… read more

For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb; for example, ginger, chile peppers, and peppercorns needed heat to activate their flavors. For hot infusions, we heated the oil to just 140 degrees, which was hot enough to release the flavors but low enough to keep them from turning bitter.

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Makes about 3 cups

Although canola oil is called for in the recipe, corn, peanut or olive oil will also work well. In addition to black peppercorns, white, red, green and any mix of peppercorns can be used.

Ingredients

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