Yield : Makes 1 cup
Ingredients
- 4 ounces ginger, peeled and minced
- 1/2 cup canola oil
Directions
Put the ginger in a clean jar and add the oil. Seal tightly and let stand at room temperature for 2 hours, or refrigerate overnight, before using.
Store refrigerated for up to 2 weeks.
© 2008 by Eric Ripert
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