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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.
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.