A vibrant, aromatic sauce perfect for enhancing poultry, seafood, or noodles with a burst of fresh ginger and scallion flavor. A staple in many Asian cuisines.
Easy Ginger Scallion Sauce
A vibrant, aromatic sauce perfect for enhancing poultry, seafood, or noodles with a burst of fresh ginger and scallion flavor. A staple in many Asian cuisines.
Ingredients
- 2 inch fresh ginger minced
- 4 scallions thinly sliced
- 1 tsp sesame oil
- 1/4 tsp salt or to taste
- 3 tbsp neutral oil (like canola or vegetable oil)
Instructions
- Finely mince the fresh ginger and thinly slice the scallions, including the white and light green parts. Place them in a heatproof bowl.
- Add the sesame oil and salt to the bowl with the ginger and scallions.
- In a small saucepan, heat the neutral oil over medium-high heat until it just begins to shimmer or show wisps of smoke (around 350-375°F / 175-190°C).
- Carefully pour the hot oil over the ginger and scallion mixture. It will sizzle vigorously. Stir well to combine all ingredients.
- Let the sauce cool slightly before serving. The flavors will deepen as it rests. Serve immediately or store in an airtight container in the refrigerator.
Notes
For an extra kick, add a pinch of red chili flakes to the ginger and scallion mixture before pouring the hot oil. A small splash of soy sauce can also be added for umami. Ensure your neutral oil is very hot to properly 'cook' the ginger and scallions and release their aromas. Store leftovers in an airtight container in the refrigerator for up to one week.
