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.”