Aioli sauce
A creamy garlic hit, a perfect dip for steamed spring vegetables
Chilli oil
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 x 300ml jar
Skip to ingredients
- 250ml vegetable oil
- 3 shallotsfinely sliced (use a mandoline, if you have one)
- 6 garlic clovesthinly sliced
- 3 tsp chilli flakes
- 2 tsp Sichuan peppercornslightly crushed
- 20g gingerpeeled and sliced into thin matchsticks
- ½ tsp caster sugar
- 1 tbsp light soy sauce
- pinch of MSG(optional)
Nutrition: Per tsp (5g)
- kcal33
- fat4g
- saturates0.2g
- carbs0.2g
- sugars0.1g
- fibre0.1g
- protein0.1g
- salt0.04g
Method
step 1
Heat the vegetable oil in a small pan over a medium-low heat and, once hot, cook the shallots until lightly golden and crisp, about 5 mins. Pour through a sieve into a heatproof bowl, then transfer the shallots to a sheet of kitchen paper to drain. Carefully pour the oil back into the pan, and repeat this process with the garlic.
step 2
Sprinkle the chilli flakes, Sichuan peppercorns and ginger into a heatproof bowl. Pour the hot infused oil over it (it should sizzle), stir well, then add the caster sugar, soy sauce, a pinch of salt and the MSG (if using). Leave to cool for 5 mins, then stir in the reserved crispy shallots and garlic. Leave to cool completely.
step 3
Pour the chilli oil into a sterilised jar and chill until needed. Will keep chilled for a month. Spoon over fried eggs or rice dishes, or use as a condiment on anything you like.
