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Peppercorn Infused Oil

Name: Peppercorn Infused Oil
Total time: 25 h
Ingredients: 3 cups, canola oil; 1/3 cup, cracked black peppercorns (or can use a mixture of black, white, red, or green)

Appears in Cook's Illustrated January/February 1995

Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.

YIELD Makes about 3 cups

TIME 30 minutes, plus 30 minutes cooling and 24 hours infusing

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Gather Your Ingredients

3 cups canola oil

⅓ cup cracked black peppercorns (or can use a mixture of black, white, red, or green)

Before You Begin

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.

Instructions

Combine oil and peppercorns in a non-corrosive, heavy-bottomed pan. Starting on the lowest heat possible, bring oil temperature to 140 degrees (use a deep-fry or caandy thermometer), and maintain temperature for 10 minutes as oil weakly bubbles.

Carefully transfer oil to heat-proof bowl and cool to room temperature. Let sit for at least 1 day before using. Pour into a clean, tightly sealed glass jar and refrigerate. Use within 1 month.

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