Ginger Oil

Name: Ginger Oil
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 60 grams ginger; 250 milliliters cold-pressed rapeseed oil

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JULY 29, 2024 BY KIMBERLY

Discover the zing of ginger oil! This aromatic oil brings a vibrant, spicy kick to your dishes, making every meal a delicious adventure.

READY IN45 minMAKES250 ml / 1 cupDIFFICULTYyou got thisDIETvegan

your own shopping list, swaps and what to serve with it: it’s all in the recipe below.

EVERY RECIPE DESERVES

A little love letter

Dear ginger oil,

For something so plain looking, you have more personality than half my spice drawer.

Fresh ginger and golden rapeseed oil, left to get to know each other until the oil turns warm, sharp and a little spicy, with that clean heat that tickles the back of your throat. You smell like the start of something good.

You're the quiet hero of so many dishes on this blog. A spoonful in a stir-fry, a drizzle over dumplings, a few drops in a glaze or a dressing, and suddenly everything tastes brighter and more awake. Nobody ever compliments you directly. They just ask why the food tastes so good. I smile, and I let you keep your secret.

Let’s make this piece of happinessxo, Kimberly

saved you a seat

p.s. a few drops over plain rice with a fried egg and a splash of soy sauce is a 5-minute dinner.

FRESH OUT OF THE KITCHEN

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Ginger Oil

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GOOD TO HAVE ON HAND blender medium-sized saucepan whisk a bowl which the medium saucepan fits into 2 medium-sized bowls 2 fine sieves sealable container (oil bottle) ice cubes coffee filter

GOOD TO KNOW

READY IN45 minMAKES250 ml / 1 cupDIFFICULTYyou got thisDIETveganSTART ATON THE TABLE AT

From my kitchen to yours

Hi, I’m Kimberly. The kitchen is my happy place. Everything I cook there ends up here, step by step, so it can make you happy too. more about me

come say hi

that’s me

INGREDIENTS

UNITS

SCALE

INSTRUCTIONStap the number when a step is done

1Cut the ginger into coarse pieces with the skin on and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the ginger left.

2Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C, and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.

3Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.

4Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.

5Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.

6Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.