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Scallion Oil (with Aromatic Paste)
Sauce

Scallion Oil (with Aromatic Paste)

3 h 15Pour 16Nutri-Score D€
par @patty.plates4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

16 personnes
  • scallion whites (washed, roots trimmed)Fruits et légumes300 g
  • garlic (cloves, peeled and crushed)Fruits et légumes8 morceaux
  • ginger (sliced)Fruits et légumes40 g
  • neutral oil (enough to cover the aromatics)Épicerie500 ml

par portion

Nutrition

290kcal

Glucides
2 g
Protéines
0 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Tamis
  • Blender

pas à pas

Préparation

  1. Combine the aromatics with the oil

    • Place the scallion whites, garlic and ginger in a pot.
    • Cover completely with the oil.
    Étape 1

  2. Cook low and slow

    • Cook over low heat until everything is deeply caramelized and the kitchen smells amazing.
    Étape 2

  3. Strain the oil

    • Strain the oil through a sieve, keeping the caramelized aromatics aside.
    Étape 3

  4. Blend the aromatic paste

    • Blend the reserved aromatics with some of the oil into a smooth, intense paste.
    Étape 4

  5. Store

    • Keep the oil and the paste in the fridge for up to a month.
    • Use to dress noodles or to glaze skewers.
    Étape 5
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