Oil

Ingredients:

• 1 kg Grapeseed oil
• 120 g Shallots, thinly sliced
• 60 g Dry chipotle chilies
• 35 g Coriander seeds, toasted
• 30 g Dry red chilies
• 30 g Star anise
• 20 g Ginger, sliced
• 20 g Black peppercorns
• 20 g Cinnamon, toasted and crushed
• 10 g Allspice berries
• 5 g Cloves
• 2 each Bay Leaf
• 5 g Nutmeg, crushed

Vinaigrette

Ingredients:

• Sugar cane vinegar to taste
• Tamarind concentrate to taste
• Lime juice to taste
• Salt

Oil Directions:

1. Combine and place in mason jars and cook for 24 hours at 70C/ 158F.
2. Cool and strain.

Vinaigrette Directions:

• Season and serve with crispy squid

Recipe Credit: Chef Maxime Bilet
Published wtih permission of the author. All rights reserved.