Ginger Scallion Sauce
This is a raw, oil-based condiment that relies on the residual heat of neutral oil to draw out the aromatics. You finely mince ginger and scallions, place them in a heat-proof bowl with salt, and pour smoking-hot oil over the top to flash-cook the ingredients, resulting in a vibrant, punchy sauce that keeps for days in the fridge.
The oil temperature is everything.
If the oil isn't hot enough, the scallions will remain raw and grassy; if it's smoking, it will burn. You want the oil to shimmer and barely start to smoke before you pour.
- small heat-proof glass or metal bowl
- chef's knife
- small saucepan
What goes in.
- 1/2 cupscallions, thinly sliced (whites and greens)
- 3 tbspfresh ginger, finely minced
- 1/2 tspfine sea salt
- 1/2 cupneutral oil, such as grapeseed or canola
Flash-tempering the aromatics
Pour the hot oil directly onto the ginger and scallions. The instant, violent bubbling indicates the aromatics are releasing their essential oils while retaining their texture.
The method.
Prep the aromatics
Use a sharp knife to mince the ginger into tiny, uniform pieces, not a paste. Slice the scallions into thin rounds.
Combine
Place the ginger, scallions, and salt into a heat-proof bowl. Stir to distribute the salt evenly.
Heat the oil
Heat the oil in a small pan over medium-high heat until you see the first wisps of smoke or the oil begins to shimmer rapidly.
The pour
Carefully pour the hot oil over the mixture. It will hiss and foam aggressively. Let it sit for 5 minutes to settle before using.
Other turns to take.
Spicy Version
Add a teaspoon of red chili flakes to the ginger and scallions before pouring the oil.
Umami Boost
Stir in a half-teaspoon of light soy sauce or toasted sesame oil after the mixture has cooled.
When it doesn't go to plan.
Discard any ginger fibers that refuse to mince smoothly.
Use a bowl deep enough to contain the splattering oil.
The sauce is best after sitting for 30 minutes to let the flavors meld.
The ones that keep coming up.
Can I use olive oil?
Avoid it. The high smoke point of neutral oils is necessary for the flash-fry effect without adding unwanted bitterness.
How long does it last?
Keep it in a sealed jar in the refrigerator for up to one week.