White Peppercorn Oil

A staple oil that can be used on anything that you would normally put pepper on.

1 cup peanut oil
½ cup white peppercorns

In a wok over medium heat, combine oil and peppercorns.

Bring to a boil. Reduce to low heat, and cook for 2 minutes.

Turn off heat, and allow oil to cool in wok.

Do not strain; pour oil and peppercorns into a glass jar and seal.

Will keep, refrigerated, for up to 2 months.

Makes ½ cup.