Title: China Moon Chili-Lemon Oil
Categories: Asian Sauce
Yield: 2 Cups
| 1 1/2 | c | Corn or Peanut oil |
| 2 | tb | Japanese Sesame Oil |
| 1/4 | c | Dried red chili flakes |
| 1 | tb | Szechwan Brown Peppercorns |
| 1 | lg | Clove garlic: smash and peel |
| 2 | tb | Fresh ginger; fine julienned |
| 1/3 | c | Scallion rings;green+white |
| 2 | | Lemongrass stalks;see note |
| 4 | md | Lemon;just the minced zest |
: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger
lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not
the seeds, available in Asian markets.
: #1 Combine all the ingredients except for the lemon zest in a
heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep
fry thermometer over moderately low heat and let bubble for 15 minutes.
: #2 Remove the pan from the heat and let stand for 5 minutes, then
stir in the lemon zest and let stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape the oil and seasonings
into an impeccably clean container.