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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Because of the large proportion of sesame oil, this is a rich oil. A little goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just-smoked or roasted bird gives an inimitable touch of lushness. If you are a bread baker, brush a bit on your next loaf; if you are tossing pasta, drizzle a bit on the noodles just before serving NOTE: Any oils made with garlic MUST be kept refrigerator do to the possibility of Clostridium bacterial being present. Ingredients:
2 -3 garlic cloves, mashed |
2 -3 slices gingerroot |
2 -3 stalks lemongrass |
1 cup sesame oil or 1 cup olive oil |
Directions:
1. Put about half the oil in a heavy-bottomed saucepan. Heat it, stirring constantly, over medium heat, until the spices start to sizzle and the oil bubbles a bit. If you have a candy thermometer, heat the oil to 140°F Be very careful not to burn it. Sesame oil burns at a very low temperature.
2. Cook for about 5 minutes. The oil should be very aromatic at this point.
3. Remove the pan from heat, transfer the oil and flavorings to a bowl, and allow to cool.
4. Taste the oil to make sure that it hasn't burned, and that it tastes strongly of the spices and herbs. If it doesn't, add more flavorings, and heat again.
5. Add the remaining plain oil to the flavored oil, strain through a cheesecloth if necessary, put the oil in bottles and store them in the refrigerator. It will keep up to 2 months (if made with olive oil, 1 month).
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