Simple Scallion Oil
This oil relies on patience rather than complexity. By extracting the raw energy of the scallion into a shelf-stable fat, you create a component that transforms basic pantry staples into a finished meal.
Control the heat to avoid bitterness
The oil needs to stay at a gentle simmer; if the pan smokes, the scallions will burn and turn the oil acrid before the flavor is fully extracted.
- small heavy-bottomed saucepan
- fine mesh strainer
- glass storage jar
What goes in.
- 2 cupsneutral oil, such as grapeseed or canola
- 2 bunchesscallions, cleaned and dried thoroughly
Low and slow infusion
Keep the heat low enough that the scallions bubble steadily without charring immediately. Watch for the scallions to transform from bright green to a deep, bronzed brown.
The method.
Prepare the scallions
Trim the roots. Chop the entire scallion into 2-inch segments. Ensure they are bone-dry; any water on the surface will cause the oil to splatter violently when added to the pan.
Infuse the oil
Place the oil and scallions in a cold saucepan. Turn the heat to medium-low. Let the oil slowly come up to temperature until you see small bubbles forming around the scallions.
Monitor the color
Maintain a gentle simmer for 15 to 20 minutes. Stir occasionally. The scallions are ready when they are limp and a dark, toasted brown color.
Strain and store
Remove from heat immediately. Use a fine mesh strainer to pour the oil into a heatproof glass jar. Discard the spent scallions or save them as a crunchy topping.
Other turns to take.
Spiced Scallion Oil
Add two whole star anise or a teaspoon of Sichuan peppercorns to the oil at the start for a deeper, numbing warmth.
Garlic-Scallion Oil
Add four smashed cloves of garlic once the scallions are halfway done to introduce a pungent, earthy base.
When it doesn't go to plan.
Always use neutral oil. Olive oil has a low smoke point and a strong flavor profile that will overpower the delicate scallion aroma.
Store the oil in the refrigerator if you intend to keep it for more than a week; it will turn cloudy, but return to liquid state at room temperature.
Use the leftover crispy scallions as a garnish for congee or stir-fried greens.
The ones that keep coming up.
How do I know if the oil is burned?
If the oil smells burnt or takes on a black, charred appearance rather than a deep brown, it has been cooked too high and will be bitter. Discard and start over.
Can I leave the scallions in the jar?
It is safer to strain them out. Leaving organic matter in the oil can decrease the shelf life and change the flavor profile over time.
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