PANTRYFLEX

stove · hot sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Sichuan Chile Oil

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

Melissa Perello's Sichuan Chile Oil, from the published recipe.

Ratio

Ratio by volume: Canola Oil 109 ml
Canola Oil 109 ml

Ingredients

  • Canola Oil — 100 g
  • Shallot — 1/2 minced total for batch share (15 g)
  • Garlic — 2 cloves minced
  • Ginger — 1 tsp minced (5 g)
  • Sichuan Pepper — 1 tsp (2 g)
  • Gochugaru — 1 Tbsp (7 g)
  • Dried Chile — 1 tsp Urfa flakes (2 g)
  • Salt — to taste

Method

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

Companion jar

Sichuan Chile 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:

4 kitchens · 4 stars · 4 national awards

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Provenance

Melissa Perello — published sauce recipes in the PantryFlex catalog. Michelin (Frances / Octavia); James Beard Best Chef: West nominee.

Adapted from a Melissa Perello recipe (Melissa Perello / StarChefs Octavia).

More from this kitchen

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 Melissa Perello / StarChefs Octavia (published as “Sichuan Chile Oil”). Full citation lives in Provenance.

Companion jar