Ginger Oil
Created by JostLori on March 3, 2014
- Servings: 1
- Prep Time: 5m
- Cook Time: 3m
- Recipe #12182
Ingredients
- 1/4 pound fresh gingerroot (peeled and thinly sliced, about 1 cup)
- 1 cup oil (canola oil)
How to Make
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Step 1: Place the thinly sliced ginger and the canola oil in a small saucepan and bring to a boil over medium heat.
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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.
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Step 3: To use: Strain the amount you need, leaving the ginger in the jar.
Nutritional Facts
- 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