Quick Sichuan Pepper Oil

Name: Quick Sichuan Pepper Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 100 ml grapeseed Grapeseed Oil; 15 g Sichuan pepper Sichuan Pepper; 15 g ginger Ginger; 6 garlic Garlic; 20 g black sesame Black Sesame; 15 g sugar Sugar; 5 g salt Salt; 20 g light soy Light Soy; 15 ml rice vinegar Rice Vinegar

Independent adaptation of a publicly published Emmanuel Stroobant recipe. Not affiliated with, sponsored by, or endorsed by Emmanuel Stroobant.

From a starred kitchen.

Ratio

Grapeseed Oil 100 mlLight Soy 18 mlRice Vinegar 15 ml

Ingredients

Grapeseed Oil — 100 ml grapeseed
Sichuan Pepper — 15 g Sichuan pepper
Ginger — 15 g ginger
Garlic — 6 garlic
Black Sesame — 20 g black sesame
Sugar — 15 g sugar
Salt — 5 g salt
Light Soy — 20 g light soy
Rice Vinegar — 15 ml rice vinegar

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Quick Sichuan Pepper Oil wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Build the companion jar

First run is small.

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Provenance

Emmanuel Stroobant works in Modern French / Singapore at Saint Pierre; credentials include Michelin 2* (Saint Pierre, Singapore).

Originally published as Sichuan Pepper Oil.

Adapted from a Emmanuel Stroobant recipe (Emmanuel Stroobant / Michelin Guide (Saint Pierre tomato avocado)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Emmanuel Stroobant / Michelin Guide (Saint Pierre tomato avocado) (published as “Sichuan Pepper Oil”). Full citation lives in Provenance.

Companion jar