The electric-green ginger-and-scallion oil from Best New Chef Jonathan Yao improves everything it touches, from salad dressings to cold noodles. At Kato in Los Angeles, Yao drizzles the oil over Steamed Fish with Soy Broth.

July 2018

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Credit: Greg DuPree

Recipe Summary test

active:
10 mins
total:
8 hrs 10 mins
Yield:
Makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process all ingredients in a blender until smooth, about 1 minute. Prepare an ice bath.

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  • Pour oil mixture into a small saucepan. Heat over medium-high until oil reaches 185°F, about 5 minutes. Plunge saucepan into ice bath, and let stand until mixture has cooled to room temperature, about 10 minutes.

  • Cover and chill 8 hours. When ready to use, pour oil mixture through a cheesecloth-lined wire-mesh strainer over a bowl; discard solids.

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