Scallion-Infused Oil

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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.

Martha Stewart Living, July/August 1996

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Yield:

Makes 2/3 cup

Ingredients

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

Directions

Step 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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