veganCrush the peppercorns
Lightly crush the Red Sichuan peppercorns using a mortar and pestle, or place them in a zip-top bag and gently press with a rolling pin or the bottom of a pan. Crack them just enough to open them up and release their aroma; do not grind them into a fine powder, or the finished oil can taste gritty.
Infuse the oil
Pour the Neutral oil into a small saucepan and add the crushed peppercorns. Heat over low heat until the peppercorns begin to sizzle very gently and the oil smells deeply fragrant. If you are using a thermometer, keep the oil around 225° F to 250° F. Let it infuse for 8 to 10 minutes, adjusting the heat as needed so the oil stays calm and never smokes or fries the peppercorns aggressively.
Steep off heat
Remove the pan from the heat and let the peppercorns continue to steep in the warm oil for 10 minutes. This extra rest deepens the aroma without risking bitterness.
Strain and store
Strain the oil through a fine-mesh sieve into a clean, dry jar or bottle, then discard the peppercorns. Let the oil cool completely before sealing. Use it right away, or store it in the refrigerator and bring it back to room temperature before drizzling if it firms up.
