Scallion Oil

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. 

Scallions for Scallion Oil

Trimmed Scallions for Scallion Oil

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.

Ice Bath for Blanched Scallions for Scallion Oil

Although I originally made the Scallion Oil to tint potatoes green, I also used it to coat an iron skillet to cook hamburgers.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! 🙂

Enjoy!

Scallion Oil

Servings: About 1 Cup

Prep Time: 2 Minutes

Cook Time: 5 Minutes

Ingredients

  • 1-2 Bunches of Scallions (Green Onions)
  • 2/3 Cup Canola Oil (Grapeseed Oil, Sunflower Oil, NOT EVOO)
  • Kosher Salt, to taste

Directions

  1. Trim the tips off the onions and cut again just before the white stems.

  2. Bring a medium sized heavily salted pot of water to boil and prepare an ice bath.

  3. 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.

  4. Remove scallions from the ice bath and squeeze in a paper towel to remove the excess water.

  5. 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.

  6. 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.

Finished Scallion Oil

© 2017 Biscuits & Savvy

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Scallion Oil
Print Recipe
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. 
    Prep Time
    5 Minutes
    Cook Time
    5 Minutes
    Prep Time
    5 Minutes
    Cook Time
    5 Minutes
    Scallion Oil
    Print Recipe
    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. 
      Prep Time
      5 Minutes
      Cook Time
      5 Minutes
      Prep Time
      5 Minutes
      Cook Time
      5 Minutes
      Ingredients
      Servings: About 1 Cup
      Instructions
      1. Trim the tips off the onions and cut again just before the white stems.
      2. Bring a medium sized heavily salted pot of water to boil and prepare an ice bath.
      3. 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.
      4. Remove scallion from the ice bath and squeeze in a paper towel to remove the excess water.
      5. 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.
      6. 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.
      Recipe Notes

      © 2017 Biscuits & Savvy

      We love hearing from you! Leave a comment and let us know what you think, or if you have any questions. Responses will be made as quickly as possible.

      Craving more? Subscribe to Biscuits & Savvy and be the first to receive a fresh serving of content to your inbox. And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates!

      Share this Recipe

      37 comments on “Scallion Oil

      1. I’ve never heard of scallion oil before. The color is great, it makes me think of St Patrick’s Day.

        • Where there’s a need to naturally color food, there’s a way!! I originally made this to tint potatoes green for St. Patty’s Day!! 😉

      2. So simple. Genious! I LOVE using scallions in cooking for flavor but don’t always like the “green bits” in my food. This is an easy way to get the flavor!

      3. Wow, the scallion oil is such a pretty color. I am already dreaming up recipes to use this beautiful, flavorful oil in!

        • Thank you, Pam!! My thought process was endless on dishes I could use this…I sautéed shrimp last night with some!! DELISH!!!!!

      4. I thought scallions and green onions were the same but thanks for clarifying that. Love this recipe for the oil and can’t wait to try this!

        • Yes, they are the same. I vividly remember a while ago trying to convince a grocery store clerk they were not!! LOL
          Thank you, Stephanie!!

      5. What!!! I’ve never heard of Scallion Oil, but it definitely sounds like something I need to try out. It’s so bright and pretty!

      6. This is such a great idea! I’ve never heard of scallion oil but it looks so pretty. I may need to go make up a batch tonight, I have some fresh scallion I bought earlier today.

      7. I always call them green onions, but I see them listed as scallions in recipes. I’m relieved to know they are one in the same! The oil is such a lovely color.

      8. That is very unique.. I love scallions! I remember an old aunt use to make scallion oil. Never made it myself. Now I know how. Thanks

      9. wow, so blanching is the secret to this pretty looking oil. the time i made, i sauteed them and then added to oil. I m definitely making this ! will tag you when i post it!!!

      10. I love making my own sauces, marinades, stocks and this scallion oil fits right into that genre. Fabulous to have home made flavored oils on hand. Your method of maintaining the color by first blanching and then cold shocking the scallions is spot on.

        • Why, thank you, Mark!! I love making my own marinades, rubs and stocks too!! Best way to go if you’re into that sort of thing!1 🙂

      11. What a fantastic idea! Why have I never heard anything about this type of oil before. Oh my, I can imagine the amount of delicious flavour – I can’t wait to make it!

      12. It looks like it would be wonderful in any kind of dish that requires a touch of onion. And the color is gorgeous! I can’t wait to make a batch. I’ll be using grapeseed oil — it has a higher flash point.

      13. Love that this recipe is so simple, quick and easy. Gotta try this one. Scallions definitely add flavor to any dish, so this oil is a good idea.

      14. This is such a beautiful color! I love infused olive oils, so I love that this takes it a step further and blends the flavor right in. I imagine this will taste amazing drizzled over some fresh pasta! Is there a particular reason that olive oil won’t work?

      15. Ooo! Spring onions (as we call them here in England) are my most favourite vegetable – I could not cook without them. And this oil means I wont have to – thanks for a brilliant idea of a recipe 😀

        • Thank you – you’re welcome!! Definitely takes away a step, that’s what I love about it! And the more onions you add, the more flavor!!

      16. The lady at the vegetable market always gives me green onions! What a scrumptious way to use it! I bet you the smell is amazing!

      17. That color is divine! I will have to give this recipe a go! I learned that if you keep the white root ends and place in water they will continue to resprout! I have gone through three trimmings now and still going!

        • Thank you!!! Oh, that’s good to know…I will have to try that! I usually roast or grill the ends and chopped them up!

      18. Saved! This is such a great idea! <3

      19. Thanks for letting us know NOT to use EVOO – it’s what I would have used! Is that because the flavor is too strong for this oil? I’m definitely making this!

      20. This is a great recipe and so versatile. The scallion flavor would work well with many savory dishes and this is so simple to make. I didn’t realize that olive oil becomes bitter when used in high speed mixer. Thanks for the info!

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