Ingredients: 1 cup neutral oil, 12 scallions (whites and greens separated), 1 teaspoon Sichuan peppercorns, 1 teaspoon kosher salt, optional: 1 dried chili. Method: Heat oil in a small saucepan to 350°F. Char scallion whites directly over a gas flame until completely blackened (about 3 minutes per side), then chop roughly. Heat oil to a shimmer, add Sichuan peppercorns for 60 seconds until fragrant, then add charred scallion whites. Remove from heat, add scallion greens and salt, let steep 10 minutes, then strain. Why This Works and Where to Use It The charring transforms scallion sugars into caramelized, almost smoky compounds, while the hot oil extracts those flavors and carries them through dishes. This condiment is devastatingly good spooned over soft-boiled eggs, drizzled over roasted cauliflower, or whisked into vinaigrette. It also finishes white fish beautifully—spoon a generous portion over halibut or cod fresh from the pan. Five minutes of work. Infinite applications. This is a condiment that changes how you cook. Make a batch Sunday; it keeps refrigerated for three weeks. The oil will separate and solidify slightly when cold, but returns to smooth consistency at room temperature. Use it to finish soups, dress grains, or drizzle over anything grilled. Once you have this in your kitchen, you'll wonder how you ever cooked without it.