Recipe - White Peppercorn Oil

1 tablespoon White peppercorns; crushed
One fourth 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 One fourth cup.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Eileen Yin
Fei Lo From the TV FOOD NETWORK (Show # CL9138 broadcast 05281998)
Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11231998

Recipe by: Eileen Yin Fei Lo

Converted by MM_Buster v2.0l.