Scallion Oil
Ten minutes. Endless uses. The green drizzle that makes everything look intentional.
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Scallion oil belongs in your refrigerator the same way good olive oil belongs in your pantry. Make it once and you'll find yourself reaching for it constantly.
It does three things well. It brings a sweet, gently oniony savoriness that doesn't announce itself the way raw scallion does. It adds a drizzle of something that ties a plate together visually. And that color — a deep, vivid green that holds for days in the fridge — does more visual work on a plate than almost anything else you can add in ten seconds.
The method is simple. Blanch the green tops of scallions in heavily salted boiling water for thirty to sixty seconds, then straight into an ice bath. The blanching softens the raw edge. The ice bath locks the color. Drain, squeeze out the excess water, and blend with about a cup of good olive oil until completely smooth.
That's it. It keeps for a week or more in the refrigerator. Use it on rice, on roast chicken, over noodles, on eggs, on anything that needs brightness and a reason to look at it.
Recipe
Ingredients
1 bunch scallions, green tops only
1 cup good olive oil
Kosher salt for blanching
Steps
1. Blanch.
Bring a small pot of heavily salted water to a boil. Add the scallion greens and blanch 30 to 60 seconds until bright green and just tender.
2. Ice bath.
Transfer immediately to an ice bath. Let sit 1 to 2 minutes. Drain and squeeze out as much water as possible.
3. Blend.
Add the scallion greens and olive oil to a blender. Blend on high until completely smooth, about 1 minute.
4. Store.
Transfer to a jar or squeeze bottle. Refrigerates well for up to one week. Shake or stir before using.
At a Glance
Prep Time:
2 mins
Cook Time:
8 mins
Serves:
Makes about 1 cup
Difficulty:
Easy
Sauce
Easy
20 Minutes