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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This rich, green mellow oniony flavor makes this oil perfect to use on steamed vegetables, cold noodles or a simple Asian salad. The purpose of blanching the scallions is to intensify their color and to remove some of the raw flavor Ingredients:
2 cups water |
2 bunches scallions, green tops only, save bottoms for other use |
1 tablespoon finely minced fresh ginger |
1 cup soy oil |
1/4 cup dark sesame oil |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
Directions:
1. Prepare an ice bath.
2. Place the water in a pan and bring to a boil over high heat.
3. Add the scallion greens and blanch for 30 seconds.
4. Drain the scallions and transfer them to the ice bath.
5. When they are cool, drain and wring them out or press dry between two paper towels. Place the scallions, ginger, soy and sesame oils, salt and pepper in a food processor and process till smooth.
6. Transfer the mixture to a glass container, cover and refrigerate up to 2 months.
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