Eosinophilic Esophagitis Friendly Sesame-Ginger Herb Oil
Total time25 min
Prep time10 min
Cook time5 min
4.5(20)
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Learn more →Ingredients
8 servings
- ½ cup neutral oil (such as avocado oil or light olive oil)
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tsp sesame seeds
- ¼ tsp red pepper flakes
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp scallion green tops, thinly sliced
- 1 tbsp fresh mint, finely chopped (optional)
- 1 tbsp fresh lime juice
- ½ tsp fine sea salt
Instructions
- 1
Combine the neutral oil, grated ginger, sesame seeds, and red pepper flakes in a small saucepan over medium-low heat. Warm, stirring occasionally, until the ginger is fragrant and the sesame seeds are lightly golden, about 3–4 minutes — watch closely, as the seeds can darken quickly.
- 2
Remove the saucepan from the heat and let the infused oil cool for 10 minutes, until it is warm but no longer hot to the touch.
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