Having a jar of this ginger and spring onion oil is the best shortcut to a delicious dish. Drizzle over grilled meat or veggies, toss through noodles, rice, use as a topper for dips or as a salad dressing. It’s versatile, quick, easy and delicious.
I LOVE having a jar of this in the fridge. This gorgeous oil really does brighten up any dish and I use it a lot. There is a wee bit of chopping involved but honestly, I find it weirdly therapeutic. I’ll also often make a double batch – it keeps really well and it’s a lovely gift to give too. Plus, there are only 4 ingredients (plus salt) and takes just 10 minutes to make. Along with my homemade chilli oil, this guy is one of my favourite condiments!
The oil uses just 4 ingredients – plus salt – and no fancy ingredients or equipment is needed here.
- Ginger. The star of the show! Use fresh ginger if you can – it’s so superior in flavour and I do think you need it here.
- Spring onions. I’m a raw onion hater but LOVE a spring onion. I don’t hate the flavour of onion, but I really don’t like how sharp and overpowering it can be when raw. That’s why spring onions are the perfect in-between for me. They’re mild but still oniony. This recipe uses 6 of them – try to get long ones if possible.
- Soy sauce. This and a little salt provides the seasoning for the oil. Some traditional recipes call for it, some don’t, but I really like the savoury element it brings to the oil.
- Sunflower oil. This needs a neutral flavoured oil to really let the ginger and spring onion shine through. Stay away from olive oil for this one as it’ll be too strong. Rapeseed, avocado or another vegetable oil would also be fine.
How to make it
Start by preparing the ginger and spring onion.
PRO TIP: Use a small spoon to peel your ginger, rather than trying to use a vegetable peeler or a knife. Using a spoon is easier, quicker and minimises waste. I know every time I try to peel ginger with a knife I end up chopping loads of actual ginger off! Finely dice the peeled ginger and chop the spring onion finely, then put the ginger and the white parts of the spring onion into a small bowl.
Add the soy sauce and salt to the bowl and give it a mix through.
Heat the oil for about 3 minutes. You can check it’s hot enough by putting the handle of a wooden spoon (or a chopstick) into the oil. If the oil bubbles vigorously around it, you’ll know it’s ready. Carefully pour the oil into the bowl with the ginger and spring onion (do be careful – it’s hot oil and you don’t want it anywhere near your skin!) Listen for the super satisfying sizzling, then let it cool for 10 minutes.
Once it’s cooled slightly, stir through the set-aside green parts of the spring onions. Leave to cool completely, then transfer to a clean jar or sealable container and store in the fridge.
Four ways to use the oil
- Drizzle on top of chicken poke bowls
- Spoon onto soft flatbreads to make a delicious dipper for edamame hummus
- Use it to replace the oil base in any salad dressing. It’s great in this crunchy Asian salad.
- Pour over steamed rice for an easy side or quick meal.
Got a question?
Stored in a covered container or a sterilised jar in the fridge, the oil will last for 4 weeks.
Yes! Just replace the soy sauce with tamari.
I really would recommend fresh ginger for this recipe, but you could use a good quality ginger paste or crushed ginger you can find in a jar in it’s place if you can’t find any. It won’t taste as fresh, but it will still be good.
Like this recipe? Here are some others you might enjoy!
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Ginger and Spring Onion Oil
- Total Time: 12 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Having a jar of this ginger and spring onion oil in the fridge is the best shortcut to a delicious dish. Drizzle over grilled meat or veggies, toss through noodles, rice, use as a topper for dips or as a salad dressing. It’s versatile, quick, easy and delicious.
Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.
- 100g fresh ginger
- 6 spring onions
- 1 tablespoon soy sauce (use tamari for a vegan option)
- 1 teaspoon salt
- 300ml sunflower oil (or another neutral tasting oil)
- Prepare the ginger and spring onion base. Start by peeling and chopping the ginger. You can grate the ginger if you like, but I quite enjoy the little chunks of ginger in this oil so prefer to chop it. It’s up to you! PRO TIP: Use a small spoon to peel away the skin of the ginger – it’s a lot easier than trying to cut the skin off, and you don’t lose any ginger doing it this way. Whenever I try to do it with a knife I end up wasting so much! Slice the peeled ginger into very small cubes, then pop into a small heatproof bowl. Separate the white part from the green part of the 6 spring onions. Slice each part finely and place the white parts in the bowl with the chopped ginger. Set the green parts aside for now. Add the 1 tablespoon of soy sauce and 1 teaspoon of salt to the bowl as well and give it a mix.
- Heat the oil. Add the 300ml of sunflower oil to a small pot over a medium heat. Heat for about 3 minutes. Test it’s hot enough by putting the handle of a wooden spoon into the oil – when the oil bubbles up vigorously around the handle, it’s hot enough and ready.
- Combine oil with ginger and spring onion. CAREFULLY pour the oil into the bowl with the ginger and spring onion mix. You’ll hear lots of lovely sizzling when this happens! Let the oil sit for 10 minutes, then add the set aside green parts of the spring onions. Transfer to clean jars and store in the fridge.
The oil will last up to a month in the fridge in a jar or sealed container – my biggest tip to help it last longer is to ALWAYS use a clean spoon when you’re getting any out. This will help stop cross contamination.
- Prep Time: 10
- Cook Time: 2
- Category: sauces
- Method: stove top
- Cuisine: asian
- Serving Size: 2 tablespoons
Keywords: scallion oil, ginger oil