SCALLIONS OIL CHANGE RECIPES

Name: Scallion Oil
Yield: Makes about 1 1/3 cups
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

SCALLION-INFUSED OIL RECIPE | MARTHA STEWART

Scallion-Infused Oil Recipe | Martha Stewart image

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

Provided by Martha Stewart

Categories 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.

SIMPLE SCALLION OIL RECIPE | RACHAEL RAY IN SEASON

Simple Scallion Oil Recipe | Rachael Ray In Season image

Don't underestimate this two-ingredient, drizzle-on-everything oil.

Provided by Rachael Ray

Categories Condiments

Number Of Ingredients 2

Ingredients

2 bunches of scallion greens
½ cup of olive oil

Steps:

In a small saucepan, gently simmer 2 bunches chopped scallion greens and 1/2 cup olive oil over medium heat until the scallions are very tender, about 10 minutes.
Let cool 10 minutes.
Transfer to a blender; pulse 1 minute.
Strain through a fine-mesh sieve set over a small bowl; discard solids.
Use immediately or transfer to a jar and store in the fridge for up to 1 week.

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