Scallion Oil

By Molly O’Neill

Published April 29, 1995

Total Time
10 minutes, plus refrigeration
Rating
4(6)
Comments
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Ingredients

Yield:Three-quarters of a cup

  • 1 cup peanut oil

  • 5 scallions, cut into 3-inch pieces, white portions lightly smashed

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 241 calories; 12 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 27 grams fat; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a wok or heavy skillet over medium heat. Add the oil, then the scallions. Cook until the scallions turn brown, about 3 minutes. Strain through a fine sieve. Let cool to room temperature. Pour into a glass jar and refrigerate for no more than 2 days.

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4 out of 5
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