Ingredients
8.3portions
Makes 125 ml · 15 ml a bowl
vegetable oil
125 mlone bunch of scallion whites ends, trimmed
30 g
Method
Step 1
In a small saucepan, add {{ing:#1}} and {{ing:#2}}.
Step 2
Cook over medium heat, stirring occasionally, until the scallions take on a light golden hue and smell fragrant, around 10-15 minutes.
Step 3
Remove from the heat, leave in the pot and allow it to cool.
Step 4
Strain and transfer the oil to a melt-resistant container. If not used immediately, store in the fridge for up to 6 months.