Scallion Oil

Scallion Oil

Slowly infused with fresh scallions until sweet, aromatic, and deeply green-gold.

Total 35 min Makes 16 oz Calories 121/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This scallion oil is made by gently simmering sliced scallions in neutral oil until they turn golden and crisp, releasing their fragrance into the oil. Drizzle it over noodles, rice, steamed fish, or dumplings for an instant boost of savory aroma. It's a staple condiment in Chinese cooking, keeping well in the fridge for weeks.

Ingredients

  • 2 cups neutral oil, such as vegetable or canola
  • 8 scallions, trimmed and cut into 2-inch pieces
  • 3 shallots, thinly sliced
  • 1 teaspoon salt

Method

  1. Rinse the scallions and pat completely dry with paper towels; excess moisture will cause the oil to spatter.

  2. Cut the white and light green parts of the scallions into 2-inch pieces, then slice the dark green tops lengthwise into thin strips.

  3. Combine the oil, scallions, shallots, and salt in a cold 2-quart saucepan.

  4. Set the saucepan over medium-low heat and let the oil come up to a gentle simmer, with small bubbles forming around the scallions.

  5. Reduce heat to low and let the scallions and shallots simmer gently, stirring occasionally, until deeply golden brown and crisp.

  6. Remove from heat and let the oil cool in the pan for 15 minutes to allow the flavors to settle.

  7. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing lightly on the solids to extract as much oil as possible; discard the solids or reserve for garnish.

  8. Seal the jar and store in the refrigerator, using within 3 to 4 weeks.

Rate this recipe

★ 3.4 (1)

Scallion Oil

This scallion oil is made by gently simmering sliced scallions in neutral oil until they turn golden and crisp, releasing their fragrance into the oil. Drizzle it over noodles, rice, steamed fish, or dumplings for an instant boost of savory aroma. It's a staple condiment in Chinese cooking, keeping well in the fridge for weeks.

35 min 16 oz 121 cal

Ingredients

  • 2 cups neutral oil, such as vegetable or canola
  • 8 scallions, trimmed and cut into 2-inch pieces
  • 3 shallots, thinly sliced
  • 1 teaspoon salt

Method

  1. 1

    Rinse the scallions and pat completely dry with paper towels; excess moisture will cause the oil to spatter.

  2. 2

    Cut the white and light green parts of the scallions into 2-inch pieces, then slice the dark green tops lengthwise into thin strips.

  3. 3

    Combine the oil, scallions, shallots, and salt in a cold 2-quart saucepan.

  4. 4

    Set the saucepan over medium-low heat and let the oil come up to a gentle simmer, with small bubbles forming around the scallions.

  5. 5

    Reduce heat to low and let the scallions and shallots simmer gently, stirring occasionally, until deeply golden brown and crisp.

  6. 6

    Remove from heat and let the oil cool in the pan for 15 minutes to allow the flavors to settle.

  7. 7

    Strain the oil through a fine-mesh sieve into a clean glass jar, pressing lightly on the solids to extract as much oil as possible; discard the solids or reserve for garnish.

  8. 8

    Seal the jar and store in the refrigerator, using within 3 to 4 weeks.