Garlic Chilli Oil Sauce (Printable)

Aromatic garlic and chilli oil blended with fresh herbs and spices, ideal for enhancing various dishes.

# What You'll Need:

→ Aromatics

01 - 6 large cloves garlic, finely minced
02 - 2 tablespoons fresh ginger, finely grated

→ Chili & Spices

03 - 2 tablespoons crushed red chili flakes
04 - 1 teaspoon Sichuan peppercorns, optional

→ Herbs

05 - 2 tablespoons fresh cilantro, finely chopped

→ Oil Base

06 - 1 cup neutral oil such as grapeseed, canola, or peanut oil

→ Seasonings

07 - 1 tablespoon soy sauce, or gluten-free tamari
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon sesame oil
10 - 0.5 teaspoon sugar
11 - 0.5 teaspoon salt

# How To Make It:

01 - In a heatproof bowl, combine minced garlic, ginger, chili flakes, Sichuan peppercorns, and cilantro.
02 - In a small saucepan over medium heat, warm the neutral oil until it shimmers but does not smoke, approximately 350°F. Test readiness by dropping in a piece of garlic—it should sizzle immediately.
03 - Carefully pour the hot oil over the aromatics in the bowl. The mixture will bubble and release fragrant aromas. Allow to cool for 2 to 3 minutes.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and salt until thoroughly combined.
05 - Allow the sauce to cool to room temperature. Transfer to a clean jar for storage. Flavors deepen after several hours of infusion.
06 - Use as a dipping sauce for dumplings, noodles, grilled meats, or bread.

# Expert Suggestions:

01 -
  • It transforms anything it touches—dumplings, noodles, bread, even roasted vegetables suddenly taste like restaurant-quality food.
  • The whole kitchen fills with this intoxicating aroma that lingers for hours, reminding you of something warm and intentional.
  • Once you make it, you'll find yourself adding it to things you never expected, discovering new favorites along the way.
02 -
  • The oil temperature matters more than you think—if it's not hot enough, the aromatics won't bloom; if it's too hot, your garlic will taste acrid and burnt, which no amount of balancing can fix.
  • Always use a heatproof bowl, not plastic or glass that might shatter when the hot oil hits it, and never leave the kitchen while the oil is heating.
03 -
  • Strain the sauce through cheesecloth if you prefer a cleaner oil without visible garlic pieces, though I love the texture of the aromatics suspended throughout.
  • Add a tiny squeeze of fresh lime juice just before serving to brighten everything and add a subtle lift that makes people ask what you did differently.
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