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Scallion Oil

Scott Phillips

Yield: Yields 1-1/2 cups

Don’t let its pale hue fool you—this infused oil is bursting with fresh scallion flavor. This versatile oil can be used as a dipping oil for bread, crudites or french fries; as a cooking oil for scrambled eggs or popcorn, or as a finishing oil for chicken, steak, vegetables, or soups.


  • 6 oz. scallions (10 to 12), green parts cut crosswise into 1-inch pieces, white parts chopped and lightly smashed
  • 1-1/2 cups grapeseed or other neutral oil

Nutritional Information

  • Nutritional Sample Size Per 2 Tbs.
  • Calories (kcal) : 240
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 19
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • In a 2-quart saucepan, combine the scallions and oil. Slowly bring to a simmer over low heat, and then simmer for 10 minutes. Remove from the heat and let cool. Strain through a fine-mesh sieve into a small bowl, pushing down on the solids to extract as much oil as possible. Transfer to an airtight container and refrigerate for up to 2 weeks.


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