How to Make Edible Ginger-Infused Cooking Oil - A Step-by-Step Guide

Infusing cooking oil with ginger can add a delightful hint of warmth and spice to your favorite dishes. Whether you're sautéing vegetables, frying up some tofu, or drizzling it over a salad, this homemade edible ginger-infused cooking oil is sure to elevate your culinary creations. Plus, it's incredibly easy to make and can be stored for use in a wide variety of recipes.

Using just a few simple ingredients, you can create a versatile and flavorful oil that will become a staple in your...

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Ingredients

  • 2 cups very thinly sliced ginger root
  • 3 cups coconut oil, melted

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs
  • Additional Time: 2 hrs
  • Total Time: 4 hrs 20 mins
  • Servings: 48
  • Yield: 3 cups

  • Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
  • Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
  • Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.
  • Nutrition

    120 cal.

    • Total Fat: 14g
    • Saturated Fat: 12g
    • Sodium: 1mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Total Sugars: 0g
    • Protein: 0g
    • Vitamin C: 0mg
    • Calcium: 1mg
    • Potassium: 16mg