Scallion Oil
June 18, 2024 by Kimberly
Dive into the vibrant, aromatic world of scallion oil! Perfect for drizzling over dishes, it adds a fresh, zesty kick that’ll elevate your home cooking.
40 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
UMAMI
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Discover the simple joy of homemade scallion oil, a must-have kitchen staple that transforms any ordinary meal into something extraordinary. With just a few minutes and minimal ingredients, you can whip up this versatile, flavorful condiment that’s perfect for enhancing a variety of dishes with a burst of freshness and aroma.
How to serve
Drizzle it over steamed vegetables, mix it into rice, or use it as a topping for meats and soups. Its bright, oniony flavor makes it an excellent finisher for soups and stews. Whether you’re looking to add a touch of gourmet to everyday meals or impress guests at your next dinner party, scallion oil is your go-to condiment.
How to store
Keep your scallion oil fresh by storing it in an airtight container in the refrigerator. It typically stays fresh for up to a week, ensuring you have delicious, zesty oil ready whenever you need it.
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Scallion Oil
- Total Time: 40 min
- Yield: 250 ml / 1 cup 1x
Description
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- 2 medium-sized bowls
- 2 fine sieves
- sealable container (oil bottle)
- ice cubes
- coffee filter
Ingredients
- 85 grams scallions
- 250 milliliters unrefined / cold-pressed sunflower oil
Instructions
- Wash the scallions, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the scallions left.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 5 min
- Passive Time: 20 min
- Cook Time: 15 min
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