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Never let those leek tops go to waste again, make this Leek oil! Drizzle over soups, stews, bread, or roasted veggies. #leekoil

Leek Oil

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Total Time: 15
  • Yield: 1 cup
  • Category: condiments, sauces,
  • Method: blended
  • Cuisine: American
  • Diet: Vegan

Description

Never let those leek tops go to waste again, make this Leek oil! A fragrant flavorful oil to drizzle over soups, stews, bread, or roasted veggies.


Ingredients

  • 4 cups boiling salted water
  • 1 1/22 cup leeks tops, sliced
  • 1 cup light olive oil (or other mildly flavored oil, not bitter)
  • 1/4 teaspoon salt

Instructions

Bring 4 cups of water with 1 teaspoon salt to a boil in a medium pot. Once boiling add the leek tops and simmer for 90 seconds, or vibrant green and tender.

Strain and run under cold water for 30 seconds. Blot the leeks dry with paper towels. Place leeks and salt in a blender with 1 cup oil. Blend until smooth, scraping down the sides and blending again. You could strain this now, or for even more robust flavor, let this sit several hours or overnight before straining.

Strain, store in a sealed jar or bottle in the fridge for up to 10 days.

This can also be frozen.


Notes

Make sure your oil is not bitter or overly flavored. A lighter style olive oil or grapeseed oil works best here.

The leftover, strained leek paste can be used to flavor soups and stews, or slathered on bread.

Keywords: Flavored oils, leek oil, how to make leek oil, scallion oil, chive oil, leek oil recipe,