SCALLION OIL
This rich, green mellow oniony flavor makes this oil perfect to use on steamed vegetables, cold noodles or a simple Asian salad. The purpose of blanching the scallions is to intensify their color and to remove some of the raw flavor
Provided by grandma2969
Categories Very Low Carbs
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Prepare an ice bath.
- Place the water in a pan and bring to a boil over high heat.
- Add the scallion greens and blanch for 30 seconds.
- Drain the scallions and transfer them to the ice bath.
- When they are cool, drain and wring them out or press dry between two paper towels. Place the scallions, ginger, soy and sesame oils, salt and pepper in a food processor and process till smooth.
- Transfer the mixture to a glass container, cover and refrigerate up to 2 months.
Nutrition Facts : Calories 2024.2, Fat 218.6, SaturatedFat 31.4, Sodium 1914.9, Carbohydrate 22.3, Fiber 7.7, Sugar 6.8, Protein 5.4
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