Soy Scallion Sauce
This is a concentrated, aromatic condiment made by pouring sizzling hot oil over finely minced scallions, ginger, and garlic, then tempering the heat with light soy sauce and a pinch of sugar. It relies on the oil being just hot enough to wilt the aromatics without burning them, resulting in a vibrant, salty, and sharp sauce that cuts through fatty proteins or coats plain steamed noodles.
Watch the oil temperature.
If the oil is smoking, it is too hot and will turn the scallions bitter; if it is not hot enough, the aromatics will taste raw and aggressive.
- Small heat-proof glass or stainless steel bowl
- Chef's knife
- Small saucepan
What goes in.
- 1 bunchscallions, whites and greens finely minced
- 1 tbspfresh ginger, peeled and grated
- 1 clovegarlic, finely minced
- 4 tbspneutral oil, such as grapeseed or canola
- 3 tbsplight soy sauce
- 1/2 tspgranulated sugar
Thermal tempering
You are cooking the aromatics in their own bowl using the kinetic energy of hot oil. The violent bubbling signifies the oil is properly releasing the essential oils from the scallions and ginger.
The method.
Prep the base
Place the minced scallions, ginger, and garlic into a small heat-proof bowl. Add the sugar directly onto the aromatics.
Heat the oil
Heat the neutral oil in a small saucepan over medium-high heat until you see faint wisps of smoke or the oil shimmers visibly.
The pour
Carefully pour the hot oil directly over the aromatics. It will hiss and bubble immediately. Let it stand for 30 seconds to mellow.
Finish
Stir in the light soy sauce. Taste and adjust if it needs more salt or a touch more sugar to balance the ginger's bite.
Other turns to take.
Spicy Version
Add one teaspoon of toasted chili flakes to the aromatics before pouring the oil.
Sesame Forward
Stir a half-teaspoon of toasted sesame oil into the sauce after it has cooled slightly.
When it doesn't go to plan.
Keep the scallion cuts uniform; thick chunks will not cook through properly in the short time the oil is hot.
Use light soy sauce rather than dark, as dark soy sauce is too viscous and syrupy for this preparation.
This sauce does not store well for more than a day in the fridge, as the scallions lose their structural integrity and brightness.
The ones that keep coming up.
Can I use olive oil?
Avoid extra virgin olive oil, as its low smoke point and strong flavor will compete with and potentially burn before reaching the necessary temperature.
Why did my sauce turn dark brown?
The oil was likely too hot, or you used dark soy sauce. Aim for a bright, golden green color.
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