| 1 | Heat a large skillet over moderate heat until hot enough to evaporate a bead of water on contact. |
| 2 | Add the szechwan peppercorns and stir until toasted and fragrant, 2 to 3 minutes. |
| 3 | Adjust the heat so the peppercorns brown without scorching. |
| 4 | combine the peppercorns and all of the remaining ingredients in a heavy, non aluminum 1 to 1 ?quart saucepan. |
| 5 | Rest a deep-fry thermometer on the rim of the pot. |
| 6 | Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally. |
| 7 | Let simmer for 15 minutes, checking to ensure the temperature does not rise. |
| 8 | Remove from the heat and let stand until cool or overnight. |
| 9 | strain the oil through a fine-mesh sieve and discard the solids. |
| 10 | Store the oil in an impeccably clean glass jar at cool room temperature. |
| 11 | this oil is particularly good for salads. |
| 12 | Its herbal quality also makes it a nice partner to poultry or beef dishes. |
