Ginger Oil
Recipe: #12182
March 03, 2014
Categories: 5 Ingredients Or Less, 5-Minute Prep, Gluten-Free, Kosher, Low Carbohydrate Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Oil, more
"I needed some ginger oil for a recipe, but was hit by sticker shock when I (surprisingly) found it in our little beachside grocery store. A quick look on the internet yielded many recipes - it is so quick and easy to make! And considering ginger is dirt cheap here, it cost practically nothing to make (may be more costly in the U.S.) Yield 1 cup"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (329.4 g)
- Calories 2000.2
- Total Fat - 216.9 g
- Saturated Fat - 30.1 g
- Cholesterol - 0 mg
- Sodium - 19.1 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 2.3 g
- Sugars - 1.9 g
- Protein - 2.1 g
- Calcium - 20.3 mg
- Iron - 1.9 mg
- Vitamin C - 5.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the thinly sliced ginger and the canola oil in a small saucepan and bring to a boil over medium heat.
Step 2
Remove from heat and allow to cool to room temperature. Pour into a lidded glass container (including the ginger slices) and store in the refrigerator for up to 2 weeks.
Step 3
To use: Strain the amount you need, leaving the ginger in the jar.
Tips
No special items needed.
1 Reviews
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