This is one important staple if you’re thinking of cooking anything even remotely Asian-inspired. But sometimes, we don’t plan ahead and run out.
Once you’ve poured off the last drops, grab your trusty bottle of cheap-and-flavourless cooking oil: we use canola, but whatever you usually use for salads and things will be fine. Pour some into the sesame-oil bottle. Less is better, of course, because it won’t dilute the flavour, but if you need, say, 1/4 cup or whatever for a recipe, use that much. Put the lid back on and shake your new oil well.
Refrigerate for a few hours or more – giving it more time lets it pick up more flavour. Use as you would sesame oil. The colour isn’t quite so rich & beguiling, but it will impart some yummy sesame taste.
You could probably get even more flavour by toasting actual sesame seeds, adding them to the oil, letting it sit for a while or overnight, then filtering out the seeds. But then, you could get the very best flavour by running to the store and buying a replacement bottle. Neither of those is what I’d consider a “quick tip.”
(PSA: Always use TOASTED, not plain sesame oil, when you want a nice Asian flavour! And always refrigerate between uses; it goes rancid fast at room temperature.)
What do you do when you’ve run out, or are running out, of a favourite hard-to-replace ingredient???