This is a quick and easy method for creating flavored oils. Not only for scallions, but most, perhaps all, herbs, and many greens can be used here. Garlic, too. And in combination as well. The straining is necessary for a fresh taste, though you could keep the scallion or herb in if you wish–it will just get stronger tasting, perhaps even somewhat bitter and will also, in the case of basil, for example, tend to darken the oil. Because the oil and scallion is not heated, it should be used sooner than later, though it can be stored in the fridge for a day or two. If you want longevity, then heat the oil with the addition to just below a simmer, then allow to steep for half an hour or so before straining.
3/4 – 1 c chopped scallions, white and green parts
1 1/2 c vegetable oil
salt, to taste, optional
1. Combine chopped scallions and oil, plus salt if you like, in a blender or food processor. A blender will create a smoother mixture. Whizz until the scallions are very finely chopped, not totally puréed–you don’t want the mixture to be emulsified.
2. Line a fine meshed strainer with cheesecloth and place over a bowl or other container. Pour oil/scallion mixture into strainer. After a bit, you’ll have to use a wooden spoon or other utensil to press the oil through, but go easy, you don’t want to get too much of the scallion in the oil.