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Scallion Oil


  • 3/4 cup neutral oil
  • 25-30 scallions


  • Slice white stem off of the scallions, then cut the remaining green tops into 3-4” pieces.
  • Transfer to a small heavy bottomed pot along with oil on medium heat and cook until the scallions start to sizzle.
  • If you have a thermometer, bring the oil temperature to 180F and let the mixture cook at this temperature for 2-3 minutes. Turn the heat off and transfer the contents to a high speed blender.
  • While still hot, blend the mixture for 5 minutes on the highest speed setting.
  • Prepare a larger bowl of ice and a smaller bowl on top along with a sieve and piece of cheesecloth to line the sieve. Pour the oil mixture through the cheese cloth lined sieve and into the bowl over ice.
  • Transfer the mixture to an airtight container immediately. I like to store in a mason jar. Cover the jar with foil to keep the sunlight from dulling the colour and flavor. Keep in the fridge.