Scallion Infused Oil Food

SCALLION OIL

Scallion Oil image

Provided by Food Network

Yield about 1 cup

Number Of Ingredients 3

Ingredients

2 bunches fresh green scallions
1 tablespoon salt
1 cup neutral flavor vegetable oil such as canola or safflower

Steps:

Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days.
Make sure to choose very fresh, very green scallions for the best flavor and color.

SCALLION-INFUSED OIL

Scallion-Infused Oil image

This is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2/3 cup

Number Of Ingredients 2

Ingredients

5 scallions, sliced 1/4 inch thick
1/2 cup vegetable oil

Steps:

In a small saucepan over medium-low heat, simmer scallions and vegetable oil gently for 10 minutes. Store at room temperature for three days or refrigerate for up to a week. Return to room temperature before serving.

SCALLION OIL

Scallion Oil image

This scallion oil adds a bit of bright flavor to any dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 1 1/3 cups

Number Of Ingredients 2

Ingredients

1 1/2 cups peanut oil
3 to 4 bunches (1 pound) scallions, trimmed and cut crosswise into 2-inch pieces, white portions lightly smashed

Steps:

Heat a wok over medium heat. Add oil, and then scallions. Cook, stirring occasionally, until scallions turn golden brown, about 20 minutes. Turn off heat, and let cool in wok. Strain through a fine mesh sieve into a bowl, and let stand until room temperature. Pour into a glass jar, and refrigerate until ready to use. Will keep, at room temperature for up to 1 week, refrigerated for up to 6 months.

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