The age old question: are scallions and green onions the same? This Scallion Oil will make you feel like it really doesn’t matter.
This Scallion Oil is quick, easy and a beautiful hue of green. It will jazz up any dish, whether garnishing a plate, adding it as an ingredient, or coating a hot skillet instead of using olive oil or butter.
Dropping the scallions in boiling hot water for a short amount of time sets the color so that your Scallion Oil becomes beautiful bright green hue. Shocking them with the ice cold water, stops the cooking process. Depending on its function, I sometimes use this same process when I am cooking fresh spinach.
Although I originally made the Scallion Oil to tint potatoes green, I also used it to coat an iron skillet to cook hamburgers. The smell upon it hitting the hot skillet was indescribable.
And to answer that age old question, yes, scallions and green onions are the same! 🙂
Servings: About 1 Cup
Prep Time: 2 Minutes
Cook Time: 5 Minutes
- 1-2 Bunches of Scallions (Green Onions)
- 2/3 Cup Canola Oil (Grapeseed Oil, Sunflower Oil, NOT EVOO)
- Kosher Salt, to taste
- Trim the tips off the onions and cut again just before the white stems.
- Bring a medium sized heavily salted pot of water to boil and prepare an ice bath.
- Place trimmed scallions in boiling water for 30 seconds, remove and immediately place in ice bath for 1 to 2 minutes to stop the cooking process.
- Remove scallions from the ice bath and squeeze in a paper towel to remove the excess water.
- In a high speed blender, add enough oil to cover the blade, about 2/3 Cup, add the blanched scallions and mix on high speed for 2-3 minutes, or until the oil is bright green hue. Add salt, to taste.
- Pour in an air tight container and store in the refrigerator for up to 4 days, or freeze In small amounts to use when you’re ready.
© 2017 Biscuits & Savvy
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