New This Month

Scallion-Infused Oil

In Vietnam, this is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.

  • Yield: Makes 2/3 cup

Source: Martha Stewart Living, July/August 1996


  • 5 scallions, sliced 1/4 inch thick
  • 1/2 cup vegetable oil


  1. In a small saucepan over medium-low heat, simmer scallions and vegetable oil gently for 10 minutes. Store at room temperature for three days or refrigerate for up to a week. Return to room temperature before serving.


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