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Substitutes for Sesame Oil

Common substitutes for sesame oil are Canola Oil, Tahini, and Olive Oil, with ratios below.

FatFlavor Carrier

Substitutes (5)

  • Canola Oil

    Good fit

    1:1

    BakingSauteingFryingGrillingRaw Cold

  • Tahini

    Good fit

    3/4:1

    BakingSauteingRaw ColdDrinks

  • Olive Oil

    Good fit

    3/4:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Vegetable Oil

    Good fit

    1:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Coconut Oil

    Okay with tweaks

    1:1

    BakingSauteingFryingGrillingRaw ColdDrinks

FAQ

What else is Sesame Oil known as?

Sesame Oil is known as sesame, asian oil, toasted sesame, sesame seed oil, oriental oil, and gingelly oil.

What does Sesame Oil taste like?

Sesame Oil is strong on fat richness, light on bitterness, light on pungency, and light on umami.

What is the texture like as liquid?
  • Thin, pourable oil with a deep amber to golden color.
  • Silky on the tongue, faintly sticky, with a distinct nutty smell.
What is the texture like with heat?
  • Stays liquid and thin when warmed.
  • Can turn slightly acrid and bitter if overheated or held at high heat too long.
How is Sesame Oil used in recipes?

Sesame Oil is best used as a finishing oil, not a cooking fat. Drizzle over noodles, stir-fries, dumplings, or salads for a toasty, nutty punch. Toasted versions are stronger than untoasted. Store in a cool, dark spot away from heat, since it turns rancid quickly once opened.

Does water content matter?

Sesame Oil has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Is Sesame Oil sensitive to heat?

Yes. Sesame Oil can break, curdle, or scorch if overheated.

What is the smoke point of Sesame Oil?

Sesame Oil starts smoking around 210°C, which is useful for frying.

Cooking methods

Works well

  • Baking

    Use in small amounts for nutty background flavor in cakes or breads. Don't sub for the main baking fat.

  • Sauteing

    Good for quick stir-fries and finishing. Add toward the end so the nutty aroma doesn't cook off.

  • Grilling

    Brush lightly on vegetables or meat before or after grilling for a toasty finish. Don't use as the main marinade fat for high heat.

  • Raw Cold

    Classic finishing oil for salads, noodles, and dips. Full nutty aroma comes through best uncooked.

  • Drinks

    Rarely used in drinks, though a drop can round out savory cocktail or broth-based shots.

Methods to avoid (3)
  • Frying

    Not ideal alone. Burns and turns bitter before reaching frying temperatures. Blend with a neutral oil if needed.

  • Slow Cook

    Loses its aroma over long cooking times. Better stirred in at the end instead.

  • Steaming

    Not used to steam with, but drizzle over steamed vegetables or fish right before serving.