Green Onion Oil

Green Onion Oil

This is a recipe donated by my partner ☂️!

You can utilize this recipe as a “base” recipe to make any infused green oils. 

Feel free to experiment with other herbs like tarragon, parsley, and basil. 

This green onion is the easiest green oil to master since it is more heat resistant than other herbs, so it’s a great starter green oil for those who want to elevate their home cooking! 

P.S. I’ve been using this scallion oil with everything. Like everything. On top of eggs, dumplings, fried rice, noodles, cheese, pasta, bread, you name it. It pairs well with everything. (maybe not desserts, but you get the point)

Ingredients

• 250g neutral oil
• 125g scallion or leek tops

Basically, you want to have a 2:1 ratio of oil to the ingredient you want to infuse in weight!

Directions

Roughly chop the scallion tops.

Transfer the chopped scallion pots and add the neutral oil. 

Heat the oil on medium-low heat until it reaches 75C/ 176F.

Once the oil reaches the desired temperature, maintain the heat for 5 minutes. Don’t worry about keeping it strictly at 75C, as it can have a buffer of 5-10C without spoiling the green color. 

Transfer the oil to a blender while hot The heat will help the chlorophyll release into the oil. 

Blend for 6 min at full speed.

While the oil is blending, line a strainer in a bowl with fine cheesecloth. 

Place the bowl with the strainer on a bed of ice. Cooling down the warm oil is an essential step to keep the green color. 

Gently pour the infused oil through the strainer. 

Once the oil has dripped off and has cooled down, transfer it to a jar and keep it in the fridge. You can use this oil for up to a month in the refrigerator, although I can promise you that it won’t last that long. 

Scallion Oil

4 from 133 votes

Recipe by Doobydobap Course: condimentCuisine: fusionDifficulty: Easy

Yields

250

mL

Prep time

5

minutes

Cooking time

10

minutes

You can utilize this recipe as a “base” recipe to make any infused green oils! Experiment with other herbs like tarragon, parsley, and basil.

Ingredients

• 250 g neutral oil

• 125 g scallion

instructions

• Roughly chop the scallion tops.
• Transfer the chopped scallion pots and add the neutral oil.
• Heat the oil on medium-low heat until it reaches 75C/ 176F
• Once the oil reaches the desired temperature, maintain the heat for 5 minutes. Don’t worry about keeping it strictly at 75C, as it can have a buffer of 5-10C without spoiling the green color.
• Transfer the oil to a blender while hot The heat will help the chlorophyll release into the oil.
• Blend for 6 min at full speed.
• While the oil is blending, line a strainer in a bowl with fine cheesecloth.
• Place the bowl with the strainer on a bed of ice. Cooling down the warm oil is an essential step to keep the green color.
• Gently pour the infused oil through the strainer.
• Once the oil has dripped off and has cooled down, transfer it to a jar and keep it in the fridge. You can use this oil for up to a month in the refrigerator, although I can promise you that it won’t last that long.

Recipe Video

Notes

• Basically, you want to have a 2:1 ratio of oil to the ingredient you want to infuse in weight!
• You can utilize this recipe as a “base” recipe to make any infused green oils. Feel free to experiment with other herbs like tarragon, parsley, and basil. 
• This green onion is the easiest green oil to master since it is more heat resistant than other herbs, so it’s a great starter green oil for those who want to elevate their home cooking! 

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