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Scallion Sauce

Scallion Sauce

Image credit to: Beth Harris


  • 1 cup peanut or vegetable oil
  • 1 lb scallions, about 3-5 bunches
  • Kosher salt to taste


Heat oil in tall saucepan over medium-low heat

Wash and trim root ends from scallions. Cut into 1" pieces. Pulse 2/3 of scallions in food processor until finely minced. Add about 1 tsp of salt and pulse again until al most pureed. Carefully add mince/puree to hot oil (be careful of splatters). Raise heat to high and bring to boil, then turn down heat to a mellow sizzle. Cook, stirring every few minutes to ensure there's no sticking, but allowing scallions to carmelize, until scallions have turned army green, about 35 minutes.

Meanwhile pulse remaining 1/3 scallions in food processor until finely minced. When scallions in oil have finished cooking add minced scallions and about 1 tsp salt, stir, bring to boil and remove from heat. Allow to cool and adjust salt as needed.

Store in a jar in the refrigerator, ensuring all solids are submerged in oil.

It's not pretty but it sure is delicious on simple meats and fish, dolloped into soups, as a dressing for boiled or roasted vegetables, on noodles with vegetables or over fried rice....

Adapted from the New York Times

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