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 1/4 cup.

Recipe

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Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net