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Ginger Oil

Yield: Yields a scant 1 cup.

 Drizzle this kicky condiment on crab cakes; grilled or seared scallops, cold soups or green beans.


  • 24 1/8-inch-thick slices peeled fresh ginger (from a 3-1/2-inch chunk), lightly crushed
  • 1 cup canola oil

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 126
  • Fat Calories (kcal): 124
  • Fat (g): 14
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • In a small saucepan, submerge the ginger in the oil and bring to a gentle simmer over mediumlow heat. Simmer until the slices are crisp and brown around the edges, 3 to 4 minutes. Take the pot off the heat; remove the slices with a slotted spoon and discard. Let the oil cool to room temperature. Strain through a fine sieve lined with a triple layer of cheesecloth. Refrigerate in a sealed container for up to a week.


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