Scallion Oil
Posted: Sun Jul 27, 2008 11:16 am
Scallion Oil
Vietnamese food can be so lean that sometimes you need a little added fat. This will do just the trick, for Vietnamese food and beyond, adding richness and great flavor to salads and stir frys. It'll keep a day or two, refrigerated, but is best eaten soon after being made.
Ingredients:
1/4 cup neutral oil, like corn or canola
1/4 teaspoon salt
1/2 teaspoon sugar
2 or 3 scallions, trimmed and minced
Preparation:
Put the scallions in a small bowl; stir in the salt and sugar.
Heat the oil in a small pan until it is thin and fragrant. Pour the oil over the scallions; they should sizzle (if they do not, the oil wasn't hot enough). Cool and use by the spoonful.
Vietnamese food can be so lean that sometimes you need a little added fat. This will do just the trick, for Vietnamese food and beyond, adding richness and great flavor to salads and stir frys. It'll keep a day or two, refrigerated, but is best eaten soon after being made.
Ingredients:
1/4 cup neutral oil, like corn or canola
1/4 teaspoon salt
1/2 teaspoon sugar
2 or 3 scallions, trimmed and minced
Preparation:
Put the scallions in a small bowl; stir in the salt and sugar.
Heat the oil in a small pan until it is thin and fragrant. Pour the oil over the scallions; they should sizzle (if they do not, the oil wasn't hot enough). Cool and use by the spoonful.