Spring Onion Oil

Name: Spring Onion Oil
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: American
Ingredients: 25g of chives Chives; 25g of leek, green parts only Leek; 25g of spring onions, green parts only Scallion; 150ml of sunflower oil Sunflower Oil; sea salt to taste Salt

Independent adaptation of a publicly published Adam Handling recipe. Not affiliated with, sponsored by, or endorsed by Adam Handling.

Spring Onion Oil from a starred kitchen.

Ratio

Sunflower Oil 150 ml

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.

Provenance

Scottish chef whose flagship Frog by Adam Handling in Covent Garden holds a Michelin star; known for sustainability-led modern British cooking.

Adapted from a Adam Handling recipe (Adam Handling / Great British Chefs (oyster and scallops)).

FAQ

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.

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.