Scallion oil: an easy first aroma oil that works on lighter and richer bowls alike. Use it in fried rice, to sear chicken, or tossed with a salad too.
- Makes
- 30 ml
- Keeps
- 6 months
- Tools
- fine mesh strainer
- small saucepan
Ingredients
2portions
Makes 30 ml · 15 ml a bowl
vegetable oil
30 mlone bunch of scallion whites ends, trimmed
7.2 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.