Garlic Chilli Oil Dip (Printable)

Aromatic garlic and chili infused oil with fresh herbs, perfect for dipping or drizzling.

# What You’ll Need:

→ Aromatics

01 - 6 large cloves garlic, finely minced
02 - 2 tablespoons fresh ginger, finely grated

→ Chili & Spices

03 - 2 tablespoons crushed red chili flakes
04 - 1 teaspoon Sichuan peppercorns, optional

→ Herbs

05 - 2 tablespoons fresh cilantro, finely chopped

→ Oil Base

06 - 1 cup neutral oil such as grapeseed, canola, or peanut oil

→ Seasonings

07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon sugar
11 - 1/2 teaspoon salt

# Directions:

01 - In a heatproof bowl, combine minced garlic, ginger, chili flakes, Sichuan peppercorns, and cilantro.
02 - In a small saucepan over medium heat, warm the neutral oil until it shimmers but does not smoke, approximately 350°F. Test readiness by dropping a piece of garlic into the oil; it should sizzle immediately.
03 - Carefully pour the hot oil over the aromatics in the bowl. The mixture will bubble and release a fragrant aroma. Allow to cool for 2 to 3 minutes.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and salt until thoroughly combined.
05 - Allow the sauce to reach room temperature. Transfer to a clean jar and let flavors develop for several hours before serving.
06 - Use as a dipping sauce for dumplings, noodles, grilled meats, or bread.

# Expert Tips:

01 -
  • It takes 20 minutes total and tastes like you spent an hour perfecting it.
  • Once made, it keeps for weeks and improves as it sits, making it perfect for meal prep or impromptu dinners.
  • Works with nearly everything—dumplings, noodles, roasted vegetables, or even drizzled over plain rice.
02 -
  • Don't let the oil smoke—it will taste burnt and bitter, ruining everything you've built; use a thermometer if you're uncertain about temperature.
  • The oil temperature is crucial; if it's not hot enough, the aromatics won't infuse properly and you'll end up with watery, flavorless sauce.
03 -
  • Using a microplane or fine grater for the ginger creates a finer texture that distributes more evenly through the oil than chunky pieces.
  • Let your oil cool slightly before adding the soy sauce, rice vinegar, and sesame oil so the heat doesn't cook off their delicate flavors.
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