Scallion Oil

Scallion Oil (aka Green onion) is one of my secret ingredients in the kitchen.

It can be used in so many ways and provides such a unique and delicious flavor that can't be replicated.

Ready in only 45 minutes, you need to make some for your own kitchen.

You may remember my Onion oil post from a few months ago. We use onion oil all the time and, I get it, it takes some time to make and learn to cook with other flavored and infused oils, but this scallion oil is such a flavorful oil that must be in your kitchen arsenal.

I keep three flavored oils on hand. Onion, Scallion, and Garlic.

I love using flavored oils and constantly find new ways to incorporate them into recipes.

Why you'll love Scallion Oil

• These oils can be used together or they can be used separately. 
• They are amazing at enhancing any meal and they are so easy to make.
• Ready in about 45 minutes

Ingredients Needed

• Bunches of Fresh Scallions -aka Green onions
• Oil of choice (I use peanut oil or avocado oil, but any high heat, mild flavor oil will work.)

Pro Tip: Extra Virgin Olive Oil is also a great choice. It's a stable cooking oil that can be heated up to 400F, which is the type of oil that we want to use. You can also use canola oil.

How to Make Scallion Oil

1. I prefer to cook mine in a Wok but you can also use a large pot. Add the green onions and oil to a cold Wok. Then heat the scallions and oil over medium heat. You want the oil to be hot but below a simmer. Adjust heat as needed you do not want the onions to burn.
2. Cook for about 40 minutes, stirring the onions and oil occasionally until the scallions have shrunk and are starting to become golden and crispy. Using a slotted spoon or mesh ladle, remove the scallion crispy bits. 
3. Allow the oil to cool before straining with a cheesecloth and pouring it into storage containers.
4. You can store on the counter for up to a month, or 2 months in the refrigerator. 

Storage

I keep mine in oil bottles with easy pour spouts near the stove so I can easily grab them with needed.

The oil bottles usually don't hold all the oil I make so I put any extra in a mason jar. I keep the mason jars or other airtight container in the fridge so they have an extended shelf life and can refill the other bottles when the time comes.

It should last a few weeks in the fridge and you can even freeze this aromatic scallion oil to use later.

What recipes can I use scallion oil in?

There are a ton of ways to use your scallion oil. Here are a few of our favorite recipes to use it in:

• I love cooking my morning eggs in scallion oil, doesn't matter if they are fried or scrambled, the scallion oils gives them just enough flavor and takes breakfast to the next level.
• It's also great when combined with toasted sesame oil and adding it to my Ramen, al dente Chinese noodles, stir fries, and other Chinese cuisine and Asian food.
• I drizzle it over pasta and toss with cheese.
• We slather our steaks with it before cooking them.
• We coat vegetables with it before putting them on the grill.

What part of the scallion do we use?

When making infused scallion oil, we use the white part of the scallions. That's the more fragrant and pungent part that has more benefits of cooking with it. The dark green parts of scallions are more grassy like and they have more of a pepper flavoring. They're better for garnishing dishes.

If a recipe doesn't specify if you need to use the white parts of scallions or the vibrant green color section, then most often, you should use the white part. However, if you're just making garnish, then you can use the green onion sections on most popular dishes.

While you're making the oil, keep the crispy scallions you get at the end because they are a real treat to add to things. There's nothing quite like green bean casserole with crispy fried scallions on top. Spring onion oil is also great on your favorite Asian dishes. Trust me, just keep them for later!

Now that you see just how easy it is to make your own scallion oil, what are you going to make first with it?