If you’re ready to elevate your culinary game, let me introduce you to this amazing homemade scallion oil—your new secret weapon for drizzling over everything from noodles to salads, transforming any dish into something extraordinary with just a splash!
I adore how just blending scallions with vegetable oil can elevate any kind of dish. My scallion oil balances the rich aroma of sesame oil with a touch of salt and a hint of sugar to deepen and round out the flavor.
It’s a versatile sauce that I really think everyone will enjoy.
Ingredients
- Scallions: Rich in vitamins A, C; adds fresh, aromatic flavor.
- Vegetable Oil: Neutral base; enhances ingredient infusion.
- Sesame Oil: Nutty aroma; introduces depth and complexity.
- Salt: Enhances flavors, essential for balance.
- Sugar: Slight sweetness, balances savory elements.
Ingredient Quantities
- 1 cup of chopped scallions (green onions)
- 1/2 cup of vegetable oil
- 1 tablespoon of sesame oil
- 1 teaspoon of salt
- 1/4 teaspoon of sugar
How to Make this
1. In a small pan, mix vegetable oil and sesame oil. Heat over medium to low so the oils warm and the mixture reaches a state of equilibrium. Be careful not to let it smoke.
2. As the oils are heating, get your scallions ready by giving their green and white parts an even chop and putting them to the side.
3. When the oil reaches a warm state, add the scallions that have been chopped with care to the saucepan.
4. Gently stir to coat the scallions evenly with the warm oil.
5. Sauté the scallions in oil over medium-low heat for about 5-7 minutes until they soften and begin to express their aroma without browning.
6. Combine the scallions and oil with the salt and sugar in a saucepan. Stir vigorously to dissolve the salt and sugar.
7. Cook for an additional 2–3 minutes, guaranteeing that the scallions are soft and the different tastes combine well.
8. Take the saucepan off the heat and allow the scallion oil mix to cool to room temperature.
9. Pour the scallion oil that has cooled into a jar or container that is clean and sterilized, and seal it up nice and tight.
10. Refrigerate the scallion oil, using it to drizzle over dishes like noodles, salads, or grilled meats for an added burst of flavor, for no longer than two weeks.
Equipment Needed
1. Small pan or saucepan
2. Cutting board
3. Chef’s knife
4. Stirring spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Container with a lid (jar or similar, sterilized)
FAQ
- What can I use Scallion Oil for?Scallion Oil is adaptable and can be poured over pasta, used as an accompaniment for dunking, or added to a quick sauté for a hit of scallion flavor.
- How long does Scallion Oil last?In an airtight container in the refrigerator, Scallion Oil can last up to two weeks.
- Can I use other types of oil?Certainly! Even though vegetable oil is neutral in flavor, you can try using canola or grapeseed oil if you want a subtly different flavor profile.
- Is the sesame oil necessary?A flavor nutty depth adds to sesame oil, but you can discard it if you prefer; the taste will vary, though.
- Can I use this oil for frying?For seasoning and flavoring, Scallion Oil is used best. For high-heat frying, it’s not.
- Can I substitute scallions with other ingredients?Although scallions offer a distinct flavor, you might try using chives for a more subtle taste.
Scallion Oil Recipe Substitutions and Variations
Scallions (green onions): For a slightly different flavor, you can use chives or spring onions.
Vegetable oil: Can be substituted with canola oil or sunflower oil.
Peanut oil can be used in place of sesame oil, or the oil can be omitted for a milder flavor. However, doing so will leave out the distinct, nutty aroma that sesame oil adds.
Salt: Sea salt or kosher salt can provide a comparable flavor.
Honey or agave syrup can be used instead of sugar, and they provide a slight variation in sweetness.
Pro Tips
1. Choose Fresh Scallions: Use the freshest scallions you can find for maximum flavor. Look for bright green tops and firm, healthy white bulbs without any wilting or browning.
2. Control Oil Temperature: Monitor the oil temperature closely to avoid overheating, which can lead to a bitter taste. The oil should be warm enough to infuse but not so hot that the scallions brown.
3. Uniform Scallion Chopping: Chop the scallions as uniformly as possible to ensure even cooking and to release their flavor evenly throughout the oil.
4. Flavor Enhancements: Consider adding a small piece of ginger or a crushed garlic clove when heating the oils for an additional layer of flavor. Just be sure to remove them before adding the scallions to prevent overpowering the dish.
5. Storage Tip: To extend the shelf life slightly beyond two weeks, you can freeze portions of the scallion oil in ice cube trays. This way, you can conveniently thaw and use individual portions as needed without compromising freshness.
Scallion Oil Recipe
My favorite Scallion Oil Recipe
Equipment Needed:
1. Small pan or saucepan
2. Cutting board
3. Chef’s knife
4. Stirring spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Container with a lid (jar or similar, sterilized)
Ingredients:
- 1 cup of chopped scallions (green onions)
- 1/2 cup of vegetable oil
- 1 tablespoon of sesame oil
- 1 teaspoon of salt
- 1/4 teaspoon of sugar
Instructions:
1. In a small pan, mix vegetable oil and sesame oil. Heat over medium to low so the oils warm and the mixture reaches a state of equilibrium. Be careful not to let it smoke.
2. As the oils are heating, get your scallions ready by giving their green and white parts an even chop and putting them to the side.
3. When the oil reaches a warm state, add the scallions that have been chopped with care to the saucepan.
4. Gently stir to coat the scallions evenly with the warm oil.
5. Sauté the scallions in oil over medium-low heat for about 5-7 minutes until they soften and begin to express their aroma without browning.
6. Combine the scallions and oil with the salt and sugar in a saucepan. Stir vigorously to dissolve the salt and sugar.
7. Cook for an additional 2–3 minutes, guaranteeing that the scallions are soft and the different tastes combine well.
8. Take the saucepan off the heat and allow the scallion oil mix to cool to room temperature.
9. Pour the scallion oil that has cooled into a jar or container that is clean and sterilized, and seal it up nice and tight.
10. Refrigerate the scallion oil, using it to drizzle over dishes like noodles, salads, or grilled meats for an added burst of flavor, for no longer than two weeks.
