blend · flavored oil
★ STARRED KITCHENPrep 10 minCaspian Spring Onion Oil
Independent adaptation of a publicly published Adam Handling recipe. Not affiliated with, sponsored by, or endorsed by Adam Handling.
From a starred kitchen.
Ratio
Ingredients
- Chives — 25g of chives
- Leek — 25g of leek, green parts only
- Scallion — 25g of spring onions, green parts only
- Sunflower Oil — 150ml of sunflower oil
- Salt — sea salt to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Caspian Spring Onion Oil wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Scottish chef whose flagship Frog by Adam Handling in Covent Garden holds a Michelin star; known for sustainability-led modern British cooking.
Originally published as Spring Onion Oil.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Adam Handling / Great British Chefs (oyster and scallops) (published as “Spring Onion Oil”). Full citation lives in Provenance.