Yield: 2 Cups
Measure | Ingredient |
---|---|
1½ cup | Corn or Peanut oil |
2 tablespoons | Japanese Sesame Oil |
¼ cup | Dried red chili flakes |
1 tablespoon | Szechwan Brown Peppercorns |
1 large | Clove garlic: smash and peel |
2 tablespoons | Fresh ginger; fine julienned |
⅓ cup | Scallion rings;green+white |
2 \N | Lemongrass stalks;see note |
4 mediums | Lemon;just the minced zest |
: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets.
: #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1½ quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.
: #2 Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.