Sesame Oil substitutes

Per 1 tsp toasted sesame oil: blitz 1 tsp neutral oil with 1 tsp toasted crushed sesame seeds, then strain

Keeps the flavour and fat roles.

Less concentrated than the bottled oil, so you may need more. Strain it unless you want visible seeds in a smooth dressing.

1:1

Keeps the flavour and fat roles.

Nutty and aromatic in a comparable way but grassier and more herbal. Like sesame oil it burns easily, so use it as a finisher.

1:1

Keeps the flavour and fat roles.

Similarly nutty and equally heat-sensitive, but sweeter and less savoury, so an Asian dressing tastes noticeably European. Not nut-free.

Per 1 tsp: 1/2 tsp tahini whisked with 1/2 tsp neutral oil

Keeps the flavour and fat roles.

Real sesame flavour without the toasted intensity, and it thickens whatever you stir it into. No good as a finishing drizzle.

1:1, and cut the chilli elsewhere in the recipe

Keeps the flavour and fat roles.

Many chilli oils have a sesame base, so the aroma is often there, but it adds real heat that sesame oil does not. Check the label.

1:1 as a cooking fat only

Keeps the fat role; loses flavour.

Covers the fat role and nothing else. Toasted sesame oil is a seasoning rather than a cooking fat, so this misses the point of the ingredient. Not nut-free.