Sichuan Pepper Oil

Name: Sichuan Pepper Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 200 ml
Cuisine: Asian
Ingredients: 100 ml Grapeseed Oil; 15 g Sichuan Pepper; 15 g Ginger; 30 g Garlic; 20 g Black Sesame; 15 g Sugar; 5 g Salt; 17.9 ml Light Soy; 15 ml Rice Vinegar

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

Sichuan Pepper Oil from a starred kitchen.

Ratio

Grapeseed Oil 100 mlLight Soy 18 mlRice Vinegar 15 ml

Ingredients

Grapeseed Oil — 100 ml
Sichuan Pepper — 15 g
Ginger — 15 g
Garlic — 30 g
Black Sesame — 20 g
Sugar — 15 g
Salt — 5 g
Light Soy — 17.9 ml
Rice Vinegar — 15 ml

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.

Provenance

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

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.