|Ginger||15 Gram, ground (1/4 cup)|
|Vegetable oil/Olive oil||240 Milliliter (1 cup)|
1. In a small pan, whisk together ginger and 1/4 cup (60 ml) of the oil until well blended. Gradually whisk in remaining 3/4 cup (180 ml) oil. Heat over medium heat, stirring often, just until warm (not hot or boiling). Remove from heat and let cool slightly.
2. Carefully pour oil into a clean, dry glass bottle or jar, leaving ginger sediment behind; discard sediment. (Or strain oil, if desired.) Cover airtight and store for up to 6 months.