Szechuan Peppercorn Oil
The flavor in this popular seasoning comes from aromatic Szechuan peppercorns. Peppercorn oil lasts for several months and can be used as a substitute for Szechuan peppercorn in recipes.
- 2 tablespoons Szechuan peppercorns
- 8 tablespoons peanut or canola oil
Heat a heavy skillet over medium heat. Reduce the heat to low or medium- low and add the Szechuan peppercorns. Brown the peppercorns, shaking the pan occasionally, until they are aromatic. Cool. Crush the peppercorns with a mortar and pestle or a rolling pin, as you would to make Salt and Pepper Mix.
In a separate saucepan, heat the oil over high heat. Return the crushed peppercorns to the frying pan and pour the oil over top. Cool again. Strain the flavored oil and store in a sealed container at room temperature.