Ginger Scallion Sauce
This is a raw, oil-based condiment that relies on the residual heat of sizzling oil to mellow the bite of fresh ginger and scallions. It is best used as a finishing element for poached chicken, steamed fish, or rice bowls, providing a sharp, aromatic lift to simple ingredients.
Watch the oil temperature.
The oil needs to be hot enough to sizzle the aromatics without burning them or turning the scallions mushy and brown.
- small stainless steel saucepan
- chef's knife
- heat-proof bowl
What goes in.
- 1 cupscallions, whites and greens sliced thin
- 1/4 cupfresh ginger, peeled and finely minced
- 1/2 cupneutral oil (grapeseed or canola)
- 1 tspkosher salt
- 1/2 tspsugar
Sizzling the aromatics
Pouring near-smoking oil over the scallions and ginger releases their volatile oils instantly, locking in a bright green color and a sharp, clean finish.
The method.
Prepare the aromatics
Combine the sliced scallions, minced ginger, salt, and sugar in a heat-proof glass or metal bowl. Toss them together until the salt and sugar are evenly distributed.
Heat the oil
Place the oil in a small saucepan over medium-high heat. You are looking for the moment the oil shimmers and just begins to show wisps of smoke.
The pour
Carefully pour the hot oil directly over the scallion mixture. It will bubble aggressively; let it sit for 30 seconds before stirring to incorporate.
Rest
Let the sauce cool to room temperature before serving. This allows the ginger to infuse into the oil fully.
Other turns to take.
Soy-heavy version
Add one tablespoon of light soy sauce to the mixture after the oil has cooled to give the sauce a saltier, darker profile.
Spicy kick
Add a teaspoon of red chili flakes to the scallions before pouring the oil to infuse heat into the condiment.
When it doesn't go to plan.
Use only the fresh, bright green parts of the scallion for a cleaner visual.
Do not use olive oil; its flavor profile competes with the ginger and scallion.
This keeps in the refrigerator for up to three days, but it loses its vibrant green color after the first day.
The ones that keep coming up.
Can I use a food processor to mince the ginger?
You can, but be careful not to turn it into a paste. Hand-mincing provides the small, uniform cubes that keep the sauce from becoming gritty.
Why did my sauce turn brown?
Your oil was likely too hot, effectively frying the scallions rather than flash-tempering them. Aim for a lower smoke point next time.
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