Sous Vide Pepperoni Infused Oil Recipe

Pepperoni is one of my favorite flavors and it goes surprisingly well with many different foods. I like to infuse the flavor of pepperoni into canola oil so I can drizzle it on dishes whenever something needs a bump in flavor. This helps to prevent it from overpowering other ingredients. It's great on roasted vegetables or as a dip for bread.

Pepperoni infused oil sous vide

Modernist Tools, Ingredients, and Techniques Used

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Pepperoni Infused Oil Recipe

  • Published: December 08, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 1.5 Hours
  • Cooks: X°150 (65.5°C) for 1 to 2 hours

Pepperoni Infused Oil Ingredients

For the Pepperoni Infused Oil

6" pepperoni, thinly sliced (150mm)
1.5 cups canola or other neutral oil

Pepperoni Infused Oil Instructions

For the Pepperoni Infused Oil

Preheat a water bath to 150°F (65.5°C).

Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 1 to 2 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the oil and store in a sealed container. It will last for a week or two in the refrigerator.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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