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Scallion Oil

Scallion Oil


Scallion Oil


  • 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.

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