Ginger Infused Oil

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Appears in Cook's Illustrated January/February 1995

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

SERVESMakes about 3 cups

TIME30 minutes, plus 30 minutes cooling and 24 hours infusing

WHY THIS RECIPE WORKS

For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb; for example, ginger, chile peppers, and peppercorns needed heat to activate the...

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