Sizzling Lemongrass Scallion Oil
Ingredients
- ½ cup neutral oil avocado oil preferred
- 5-6 scallions thinly sliced (white + green parts)
- 3 stalks lemongrass finely minced (tender inner stalk only) or 2–2½ tsp lemongrass paste
- 1 red chile thinly sliced (seeds optional)
- 1½ tsp freshly grated ginger
- 1 garlic clove finely grated
- ¾ tsp kosher salt
- 1 tbsp coconut aminos or yuzu ponzu (added off heat)
Directions
- Heat neutral oil in a small saucepan over medium heat until shimmering but not smoking.
- Add scallions, lemongrass, Fresno chile, ginger, garlic, and salt. Everything should sizzle immediately.
- Cook 20–30 seconds, just until fragrant and the scallions are bright green. Remove from heat.
- Stir in coconut aminos or yuzu ponzu off heat.
- Use immediately or allow to cool and store.
Recipe Notes: This makes enough oil to generously sauce noodles or rice.