// MAKES 2 CUPS
½ cup roughly chopped skin-on ginger
¼ cup roughly chopped scallions
1 cup sesame oil
1 cup grapeseed oil
In a 1- to 2-quart small saucepan affixed with a temperature gauge over medium heat, stir together the ginger, scallions, and the oils. Slowly raise the heat to 190 to 200°F. Keep the mixture at this temperature for 15 minutes, then remove the pan from the heat and allow the oil to cool.
Strain the oil into a small airtight glass container. The oil will keep for up to 1 month at room temperature.