Scallion Infused Oil
Scallion infused oil is made by gently heating neutral oil with fresh scallion whites and greens until the aromatics turn crisp and golden, then straining the oil to capture the bright, oniony essence. It is a workhorse in the kitchen, providing a grassy, aromatic depth that finishes steamed fish, congee, or simple stir-fried greens with a clean, sharp fragrance.
Manage the moisture
Scallions contain a high water content. Dry them thoroughly after washing to prevent the hot oil from splattering dangerously.
- small heavy-bottomed saucepan
- fine-mesh sieve
- heat-proof glass jar
What goes in.
- 1 cupneutral oil (grapeseed, canola, or vegetable)
- 1 bunchscallions, trimmed and cut into 2-inch segments
Low and slow heat
Keep the oil temperature low enough that the scallions simmer gently rather than fry aggressively. If the greens turn brown or black, the oil will taste burnt rather than fresh.
The method.
Dry the scallions
Lay the cut scallion segments on paper towels and pat them until bone dry.
Combine in the pan
Place the oil and scallions into a cold saucepan. Turn the heat to medium-low.
Infuse
Let the oil slowly come to temperature. Once you see small bubbles forming around the scallions, reduce heat to the lowest setting. Cook for 15 to 20 minutes.
Monitor the color
The scallions are ready when they turn a pale, straw-gold color and look slightly dehydrated. They should be crisp, not charred.
Strain
Remove from heat immediately and pour through a fine-mesh sieve into a heat-proof jar. Let it cool completely before sealing.
Other turns to take.
Spicy Scallion Oil
Add a tablespoon of crushed red pepper flakes or a smashed star anise to the oil at the start for additional complexity.
Ginger-Scallion Oil
Include thin coins of fresh ginger along with the scallions to add a bright, peppery edge.
When it doesn't go to plan.
Store the oil in the refrigerator; it will keep for up to two weeks.
Don't discard the fried scallion bits; they serve as a crunchy, salted topping for rice bowls.
If the oil starts to smoke, remove it from the heat source immediately.
The ones that keep coming up.
Can I use olive oil?
Avoid extra virgin olive oil, as its low smoke point and strong flavor will compete with and potentially ruin the delicate profile of the scallion.
Why did my oil turn green?
A bright green oil indicates the chlorophyll released from the greens; this is exactly what you want.
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