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Ginger Scallion Oil
The condiment that makes everything better. Scallions and ginger hit hot oil and sizzle into something fragrant, savory, and deeply satisfying. Drizzle it over rice, noodles, roast chicken, tofu — honestly anything. It keeps in the fridge for a week and you will use it every single day.
Scallion is usually ready May to November. More scallion recipes, or see what to sow this month where you are.
Ingredients
- 8 scallions, very thinly sliced, whites and greens separated
- 1 oz fresh ginger, finely grated or minced
- ½ cups neutral oil, canola or vegetable
- 1 tsp flaky sea salt
- 1 tsp sesame oil (optional)
Contains: sesame.
Method
- Combine scallions and ginger in a heatproof bowl. Add the salt.About 2 min
- Heat the neutral oil in a small saucepan over high heat until shimmering and just beginning to smoke, about 3 minutes.About 3 min
- Pour the hot oil directly over the scallions and ginger. It will sizzle dramatically — this is what you want. Stir immediately.About 1 min
- Stir in the sesame oil if using. Let cool for 10 minutes. Transfer to a jar.About 1 min
Tips
- The oil must be genuinely hot — if it doesn't sizzle aggressively when it hits the scallions, the flavor won't develop properly.
- Use within 7 days. The scallions stay bright green if you refrigerate promptly.
Ring the changes
- Add a dried chili or two to the oil while heating for a spicy version.
- Use all scallion greens for a more delicate flavor.
Keeping it
Keeps in a sealed jar in the fridge for up to 7 days. Bring to room temperature before serving — the oil solidifies when cold.
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