Sesame Oil

Instructions

1. 1

   Rinse the sesame seeds under cool water in a fine-mesh sieve. Spread them on a clean kitchen towel and let them air dry completely. This may take 30-60 minutes.

2. 2

   Heat a heavy-bottomed pan or skillet over low-medium heat. Add the dried sesame seeds to the pan in a single layer. Toast, stirring constantly, for 10-15 minutes until they turn a light golden brown and release a nutty aroma. Do not let them burn.

3. 3

   Remove the seeds from the pan and let them cool for about 5 minutes. Transfer the warm seeds to a powerful blender or food processor. Blend on high speed until the seeds break down and form a thick, smooth paste. This process can take 3-5 minutes. Scrape down the sides as needed.

4. 4

   Transfer the sesame paste back into the pan and heat it over very low heat. Cook gently, stirring occasionally, for 5-7 minutes. You will see the oil begin to separate from the solids. The paste will darken slightly. Be careful not to cook it for too long or the oil will taste burnt.

5. 5

   Set up a fine-mesh sieve lined with a few layers of cheesecloth or a nut milk bag over a clean bowl. Carefully pour the warm paste and oil mixture into the sieve. Allow the oil to drip through. Once it stops dripping, gather the ends of the cheesecloth and squeeze firmly to extract all the remaining oil.

6. 6

   Let the extracted oil cool completely to room temperature. Pour it into a clean, dry, airtight glass bottle or jar. Store in a cool, dark place like a pantry for up to 2 months, or in the refrigerator for longer shelf life.