I have been using red chili oil and scallion oil on everything. My meals are beginning to look a lot like Christmas! The chili oil recipe will be posted when I get the recipe right but until then, here is the scallion oil recipe that has found its place in all my food. This oil has an elegance to it that makes it look complex but is incredibly simple to make. You need to stop reading this, go grab your wilting scallions out of the fridge and give them some life. You know what I’m talking about, the stalk you bought as garnish but have since forgotten. Ten minutes, go now, go go go….wait! Before you go, read the following.
If you are making this to impress others and want to sound like a culinary genius, then I have prepared a script for you. If asked how the scallion oil was made, take a deep breath, look the individual in the eyes and proceed with….
“This herbaceous oil is first made from meticulously hand picked scallions (i.e. the green part). They are first thoroughly cleansed and sapped to the point of little water retention (i.e. wash and dried). The lipid and scallions are then finely fragmented through mechanical means (i.e. blended up). Finally, the flavor is infused through a gentle heat catalyst (i.e. heated up on medium heat). This luxurious liquid is then spirited away from the fibrous remains leaving that aromatically vibrant oil before you (i.e. strained).”
If you don’t want to sound pretentious then I have a script for you as well.
“I blended oil and scallions. Heated it up. Oh and I strained it after it cooled down.”
- 100 g Scallion Green parts only
- 8 oz Neutral Tasting Oil Ex: canola, vegetable, peanut, or corn
- 1 tsp Salt
- Wash and thoroughly dry the scallions.
- Place the scallions and oil into a blender and blend until the mixture turns bright green (About 1 minute).
- Pour mixture into a pot and bring to a simmer.
- Once the mixture is simmering, remove from the heat and allow to cool.
- Strain the oil and mix with salt.
This oil will keep for 2-4 days in the fridge. Take out what you need and allow it to come to room temperature before using.
You can also freeze in an ice cube tray and use at a later time.
Depending on how you strained the oil, you may need to mix the oil before each use.
Keep the scallion roots in an open container filled with enough water to cover 2/3rd of the root. The scallions will regrow in about a week or so.
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