- 3/4 neutral oil
- 25-30 Scallions
Slice white stem off of the scallions, then cut the remaining green tops into 3-4” pieces.
Transfer the scallions to a heavy-bottomed small pot and add oil. Cook on medium heat until they start to sizzle.
If you have a temperature gauge, heat the oil up to 180F. Then let the mixture simmer at that temperature for about 2-3 minutes. Switch off the heat, and then transfer the contents of the pan to a high-speed mixer.
Blend the mixture at the highest speed for five minutes, while it is still warm.
Prepare a large bowl of ice, a smaller bowl to be placed on top and a sieve with cheesecloth for the sieve. Pour the oil-mixture through the sieve lined with cheesecloth and into the bowl of ice.
Immediately transfer the mixture into an airtight container. I store mine in a mason-jar. Cover the jar in foil to prevent the sun from fading the color and flavor. Keep in a fridge.
The first to publish Scallion Oil on Veggiekins Blog was Scallion Oil.