Scallion and Ginger Oil

Note: Most ingredients are to taste because once the mixture cools down and mixed, you can add more salt, soy sauce or vinegar to your liking.

Heat a pan on the stove over medium heat. Add oil and let it heat up. Nothing smoking hot, but something you know is nice and warm.

When oil is hot, add scallions, ginger, salt, soy sauce, and vinegar to a bowl. Pour in the hot oil, and stir. Let it come to room temperature, then taste a bit and adjust any seasoning if necessary.

Trust me when I say this: this stuff rocks. It’s the hidden umami that everyone asks about when I use it, either on potatoes, omelets, or on grilled meat. It’s that good, and it lasts for weeks in the refrigerator.