Description
Scallion oil is pure magic — made with just two simple ingredients in minutes. Gently simmering oil with fresh green onions creates a fragrant, savory flavor that instantly elevates rice, noodles, seafood, or grilled meats.
Ingredients
Scale
- 1 bunch green onion chopped
- 1 1/2 cup neutral oil (vegetable, canola, or peanut)
Instructions
- Prepare the green onions: Wash, dry, and trim the roots. Finely chop both the white and green parts and set aside.
- Heat the oil: In a medium pot, heat ¾ to 1 cup of neutral oil (vegetable, canola, or grapeseed) over medium heat until shimmering. To test, drop in a small piece of green onion — if it bubbles immediately, it’s ready.
- Add the green onions: Carefully add all the chopped green onions to the hot oil. The oil will sizzle — stir occasionally to prevent sticking or uneven browning.
- Simmer until lightly golden: Cook for 5-8 minutes, or until the onions turn fragrant and just golden brown. Watch closely — they can burn quickly.
- Strain the oil: Remove from heat and pour the mixture through a fine-mesh strainer into a clean, heatproof bowl or jar.
- Cool and store: Let the oil cool completely before sealing. Store at room temperature and use as needed for cooking, drizzling, or mixing into dressings and sauces.
Notes
- Use neutral oil — vegetable, canola, or peanut oil works best.
- Don’t overheat — hot oil, not smoking oil, keeps the scallions green and vibrant.
- Prep Time: 4
- Cook Time: 8 minutes
- Category: Sauces
- Method: Stove top
- Cuisine: Vietnamese