Yield: 1 servings
|1 tablespoon||White peppercorns; crushed|
|¼ cup||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 ¼ cup.
Recipe 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Eileen Yin Fei Lo
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