Scallion Oil
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
44
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
SaltDirections:
1
Wash and trim scallions
2
Bring large pot of water to a boil
3
Have a large bowl of ice water nearby
4
When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds
5
Remove scallions from water with tongs and drop in ice bath
6
Plunge remaining scallions for 10 minutes and drop into ice water
7
When scallions are thoroughly chilled, drain them and squeeze dry
8
Roughly chop the blanched scallions
9
Place scallions in blender
10
Add 1/4 cup oil
11
Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed
12
Add rest of oil and whirl until well blended
13
Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve
14
Use as garnish
15
Will hold 2 to 3 days
16
Make sure to choose very fresh, very green scallions for the best flavor and color