How to Make Scallion Oil
This is a staple for anyone who cooks quick, noodle-based meals. A single jar in the fridge turns plain white rice into a meal with very little extra effort.
Control the heat to avoid bitterness
The oil should be hot enough to sizzle the scallions, but not so hot that they turn black in seconds. Aim for a steady, gentle bubble.
- small heavy-bottomed saucepan
- fine-mesh strainer
- heat-proof glass jar
What goes in.
- 2 bunchesscallions, cleaned and patted completely dry
- 1.5 cupsneutral oil (grapeseed, canola, or vegetable)
Moisture is the Enemy
Ensure the scallions are bone-dry before they hit the oil. Any residual water will cause the oil to splatter violently and prevent the herbs from crisping properly.
The method.
Prep the scallions
Trim off the root ends and the very tough dark green tips. Cut the remaining stems into 2-inch segments.
Heat the oil
Pour the oil into the saucepan and set to medium-low. Wait two minutes for the oil to warm up.
Fry the scallions
Add the scallions. They should sizzle gently. If they pop aggressively, lower the heat. Let them cook for 15 to 20 minutes, stirring occasionally.
Identify the finish point
The scallions are ready when they are shriveled and deep brown, but not charred. The oil will have taken on a pale golden-green hue.
Strain and store
Remove from heat immediately. Use the strainer to separate the oil into the glass jar. Let the oil cool completely before sealing.
Other turns to take.
Spicy Scallion Oil
Add a tablespoon of crushed red pepper flakes to the oil during the last two minutes of frying.
Ginger-Infused
Toss in three thin slices of fresh ginger at the start for a sharper, warmer base.
When it doesn't go to plan.
Keep the fried scallion bits; they are crisp and salty, perfect for scattering over congee or cold tofu.
Store the oil in the refrigerator to keep the flavor fresh for up to two weeks.
Use a neutral oil; olive oil will overpower the delicate onion scent.
The ones that keep coming up.
Can I use the white parts of the scallion?
Yes, include them. They add a deep sweetness to the oil that the green parts alone lack.
Why did my oil turn bitter?
The heat was likely too high, or you left the scallions in the oil while it cooled. Strain them as soon as they reach the target color.
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