Caramelized Scallion Sauce

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Caramelized Scallion Sauce

Yield 10

Author Arlene Jacobs (adapted from Francis Lam )

Prep time

5 Min

Cook time

1 Hour

Total time

1 H & 5 M

This recipe, adapted from Francis Lam’s recipe in the NY Times was a great discovery and now sits on my refrigerator door next to the ketchup. It’s so versatile and can add a depth of flavor to so many dishes. I’ve used it in omelets, with pizza, pasta, vegetables, soups and stews. It keeps in the fridge for about a month, and I replace it as soon as it runs low because it’s now a staple in my home. Try it with a grilled cheese sandwich. Here I used it on top of some yogurt on a cracker as an hors d’oeuvres- perfect when someone drops in on short notice.

Ingredients

• 4 bunches scallions, whites & greens, cut in 1-inch pieces
• Vegetable oil, to cover

Instructions

1. Combine scallions and oil pulverize finely in a blender.
2. Cook at a low simmer for about 1 hour, or until it turns a brown color. (Not attractive, but delicious)

www.jennyedenberk.com/plant-based-recipes/caramelized-scallion-sauce

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savory, umami, dip

condiment, dip, sauce