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Toasted Sesame Oil; Committed to Asian food?

I like using toasted sesame oil as much as I can but I can't seem to shake the Asian influence once I add it to a dish. What ways do you use this oil that doesn't involve ginger or soy sauce?

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  1. use it in hummus to replace some of the tahini.

    1 Reply
    1. Try lightly brushing meats with it during grilling.
      Add a drip or two to gravies or sauces (very light touch).
      sub a small amount in oil based dressings.
      A light drizzle on roasted or steamed veggies.

      1. Sesame oil is one of the "secret" ingredients in one of my chili recipes.

        Frankly, I love the stuff and could probably swill it straight from the bottle.

        2 Replies
        1. re: Perilagu Khan

          Perilagu Kahn: I totally agree! I love the smell it gives off when added to a dish, and I could see myself swilling from the bottle.

          1. re: oakjoan

            Used a teaspoon of sesame oil in my hot and spicy Korean beef noodle soup last night and took a little tipple straight from the source as I did so. Not bad. Not bad at all.

        2. Use it on pizza (or focaccia). Also great on bruschetta

          1 Reply
          1. You can use it to make your own mayo or aioli.

            1 Reply
            1. re: onceadaylily

              this i've done. i can eat that on near anything.

            2. One of my favorite recipes from Madhur Jaffrey's World Vegetarian is a wild rice, asparagus, and mushroom saute. Cook the wild rice (by itself). Separately pan fry the veggies over high heat. Add some thyme. Mix the veggies with the wild rice (drained if there's a lot of liquid in it) . Drizzle with sesame oil. Yum.

              You could probably play around a lot, varying the veggies and herbs.

              1. Although not soup season now, I like a little drizzled in soup, especially vegetable or chicken with noodles. It's quite nice with tomato or pureed squash soups as well, or even cream of mushroom.

                1 Reply
                1. re: bushwickgirl

                  I just did this with a pureed asparagus/scallion soup last night. A couple of drops of sesame oil and a drizzle of lemon juice over each bowl. Very nice.

                2. I add a dribble to bland salad oil to give it a nutty direction.

                  1. I love a simple dressing made of approx. 2:1 rice wine vinegar to sesame oil. Try it on a salad with shrimp or bay scallops.