- 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 to a medium-sized heavy bottomed pan and add the oil. Cook until the scallions begin to sizzle.
If you are using a thermometer to measure the temperature, raise the temperature of the oil to 180F. Let the mixture cook for 2 or 3 minutes at this temperature. Switch off the heat, and then transfer the contents of the pan to a high-speed mixer.
While the mixture is still hot, blend it for 5 minutes at the highest speed.
Prepare a bowl with ice on the bottom and a bowl with ice on top. Also, prepare a cheesecloth piece to line the sieve. Pour the oil mix through the cheesecloth lined sieve into the bowl with ice.
Transfer the mixture immediately to an airtight jar. I store mine in a mason-jar. Cover the mason jar with aluminum foil to stop the sunlight from dulling its color and taste. Keep in the fridge.
The first to publish Scallion Oil on Veggiekins Blog was Scallion Oil.