Sichuan-Pepper Oil
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1/4 cup
- 1/4 cup peanut oil
- 2 teaspoons sichuan peppercorns
- an electric coffee/spice grinder
Preparation Pulse peppercorns in grinder until coarsely ground. Heat oil with peppercorns in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using. Cooks' note:Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.
Preparation Pulse peppercorns in grinder until coarsely ground. Heat oil with peppercorns in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using. Cooks' note:Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.
