Scallion Oil
Learn how to make fragrant scallion oil using a gentle infusion technique.
Contents (2 sections)▾
Ingredients
- 200 ml neutral oil
- 100 g scallions, chopped
- 20 g ginger, sliced
Steps
In a small saucepan, combine the neutral oil, chopped scallions, and sliced ginger. Heat over low heat (around 60°C) for about 15 minutes. This low temperature allows the flavors to gently infuse without burning.
After 15 minutes, remove the saucepan from heat and let the oil cool to room temperature, allowing the infusion to continue for a few more minutes.
Strain the oil through a fine mesh sieve into a clean bottle, discarding the solids. This clarified oil keeps the infused flavors while preventing any unwanted texture from the scallions and ginger.
Why this works
Infusing oil at a controlled low temperature is crucial for extracting the delicate flavors of scallions and ginger without burning them, which can lead to bitterness. The gentle heat allows the essential oils and aromas to meld, creating a rich, aromatic oil perfect for drizzling over dishes or using as a base for dressings. If the oil starts to smoke or bubble aggressively, it indicates that the heat is too high. In such cases, immediately reduce the heat or remove the pan from the heat source to prevent burning, which would ruin the flavor profile. The resulting scallion oil should have a vibrant aroma and a light green hue, indicating successful infusion.