Making Scallion Oil
This is a pantry staple that transforms a bowl of plain boiled noodles into a meal. The key is patience; you are looking for the scallions to turn dark, not charred, to extract the full depth of their flavor into the oil.
Manage the moisture
Pat your scallions completely dry after washing, otherwise the oil will splatter aggressively when they hit the pan.
- Small heavy-bottomed saucepan
- Fine-mesh sieve
- Heat-proof jar
What goes in.
- 2 cupsscallions, whites and greens cut into 2-inch segments
- 1.5 cupsneutral oil, such as grapeseed or canola
The low and slow approach
Keep the heat low enough that the oil only bubbles gently; if it rushes, you will burn the scallions before their flavor has fully bled into the oil.
The method.
Combine
Place the dried scallion segments and the oil into the saucepan. Turn the burner to medium-low.
Fry
Allow the scallions to cook undisturbed for 15 to 20 minutes. The oil will bubble softly as the water evaporates from the onions.
Watch for color
Once the scallions turn a rich, mahogany brown, turn off the heat immediately. Do not let them turn black.
Strain
Place the sieve over your heat-proof jar and pour the oil through. Discard or save the crispy scallions for a topping.
Other turns to take.
Spiced Scallion Oil
Add a star anise, a small piece of cinnamon stick, and a few dried peppercorns to the oil at the start of the frying process.
Ginger-Scallion
Add 2 tablespoons of julienned ginger along with the scallions to add a bright, sharp heat to the finished oil.
When it doesn't go to plan.
Use both the white and green parts of the scallion; the white parts carry the structure and the greens provide the aromatics.
The scallions will continue to darken slightly in the hot oil after you remove the pan from the heat, so pull them when they are one shade lighter than you want.
Store the oil in a cool, dark cupboard for up to two weeks.
The ones that keep coming up.
Can I use olive oil?
Avoid extra virgin olive oil as its low smoke point and distinct flavor will overpower the subtle roast of the scallions.
What do I do with the leftover fried scallions?
They are quite salty and crisp. Sprinkle them over congee, cold tofu, or stir-fried greens as a crunchy garnish.