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White Peppercorn Oil

  • Yield: Makes 1 scant cup
White Peppercorn Oil


  • 1 cup peanut oil
  • 1/2 cup white peppercorns


  1. In a wok over medium heat, combine oil and peppercorns. Bring to a boil. Reduce to low heat, and cook for 2 minutes. Turn off heat, and allow oil to cool in wok. Do not strain; pour oil and peppercorns into a glass jar and seal. Will keep, refrigerated, for up to 2 months.

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