Scallion and Ginger Oil
Scallions and ginger, oh my! OH MY is right. This stuff is something to be reckoned with. I normally have some sort of homemade sauce in my refrigerator, and it’s funny because we just upgraded our refrigerator, and kept our older one, primarily for all of my condiments and sauces. I swear I have an aisle of Asian condiments or ingredients, a variety of barbecue sauces, mustards, and ketchups, only to name a few. My wife is happy now that all of these condiments have their own home. But let’s get to the point. Scallion and ginger oil. Holy Moly this stuff is the bomb diggity. Super simple to make, and trust me, you will be using it on pretty much everything, well, besides chocolate chip pancakes or something along those lines, but that’s your game.
Let’s get started.
- 2Â bunches of scallions, cleaned, and thinly sliced
- 1 cup of grapeseed oil, warmed
- 3 tbsp fresh ginger, grated or finely minced
- 1 tbsp kosher salt, to taste
- 2 tbsp soy sauce, to taste
- 1 tbsp rice wine vinegar, to taste
I say to taste because once the mixture cools down and mixed, add more salt, soy sauce or vinegar to your liking.
Start by heating a pan on the stove over medium heat. Add the oil and let it come to a warm, if not hot temperature. Nothing smoking hot, but something you know is nice and warm.
During this time, get your other ingredients ready.
When the oil is hot, add the scallions, ginger, salt, soy sauce, and vinegar to a bowl.
Pour in the hot oil, and give a good stir. Let it come to room temperature, then taste a bit and adjust any seasoning if necessary.
Trust me when I say this. This stuff rocks. It’s almost the hidden umami that everyone questions when I use it, either on potatoes, omelets, or on grilled meat. It’s that good, and it lasts for weeks in the refrigerator. Â Don’t judge me on the tomatoes, as I know they are not in season here, but we grilled some meat, had this as a side alongside some rice, and it was amazing. Simple and easy. Go for it and enjoy!