This super easy ginger scallion sauce has been one of the biggest flavor game changers in my kitchen over the last 10 years.
When I started dating my future husband, he introduced me to an entire world of cuisine-truly good Asian food-that I had only been vaguely aware of in my past life. His childhood in Malaysia eating authentic Chinese, Indian and Malay foods brought new flavor concepts and cooking techniques to my kitchen, and expanded my palette in ways I never could have imagined
Ginger-scallion sauce became the sixth mother sauce in my house.
It is the ideal condiment. It works beautifully as a flavor boost to prepared proteins (for pescatarians and carnivores alike. And I'm looking at you too, vegetarians!) and it's also a dream as a dish starter. If I'm throwing together a quick green bean dish, do I want to start with flavorless oil, or a teaspoon of ginger scallion magic oil?
Exactly. It can turn a ho-hum dish into a delicious meal in exactly 4 seconds
Read on, friends! It's quick. It's easy. It will change your life. (Maybe not as much as it changed mine, but close!)
What you will need to make Ginger Scallion Sauce Recipe
¼ cup (scant) freshly grated ginger
¼ cup (packed) finely diced scallions
½ cup (scant) canola oil (or any neutral oil)
½ teaspoon coarse kosher salt, plus more, to taste
How to make Ginger Scallion Sauce Recipe
Start by grating a scant ¼ cup of raw ginger on a microplane. (If you don't have a microplane, you can chop the ginger with a knife, just ensure it is in very small pieces. Or you can use a food processor.)
Next, wash and finely dice a packed ¼ cup of green onions.
Combine the fresh ginger paste and the spring onions in a small mixing bowl. Add a half teaspoon salt (preferably, coarse kosher salt) and a half cup of cold oil (I have used canola, sunflower and peanut oil. Vegetable oil and corn oil would also work.)
Mix, taste and adjust seasoning, if needed.
Be aware that as the ingredients sit together, the flavor of the sauce will meld and intensify. So err on the side of under-salted at this stage.)
Leave the ginger scallion sauce at room temperature if serving in the next hour. Otherwise, transfer to a sealed container and refrigerate, removing 10-15 minutes before serving.
FAQ about this recipe
I'm begging you not to. With such simple ingredients, it's important to build this great sauce with fresh ingredients and no preservatives. I'm not going to say I've never used ready made ginger paste in this sauce, but the ginger flavors carry a sour note that just doesn't sing the same way as the fresh ginger does.
I have not tested the sauce recipe with spice powders and wouldn’t recommend them for an uncooked sauce.
The beauty of this sauce is its simplicity, and it pays off in big flavors. If you want to diversify a bit, a pinch of white pepper or a few drops of sesame oil added to the mixture will add a bit of a new profile without masking the beautiful ginger scallion notes.
This sauce freezes well as the oil keeps the aromatics from oxidizing. I recommend freezing by the tablespoon-full in an ice tray and, once set, moving to a zip-top bag.
I strongly recommend a neutral oil for this recipe. Olive oil will change the fundamental flavor profile.
Any grilled meat or baked protein will sing under this application-white fish, shrimp, salmon, tofu-even hard boiled eggs. For non-pescatarians, a store-bought rotisserie chicken and plate of white rice or rice noodles with this Chinese sauce is Sunday-dinner-worthy.
My favorite application is plain rice (hot bowl of rice + ginger scallion sauce = Heaven), but I’ve also used it as an easy starter for fried rice and lo-mein and even as a flavor enhancement for Asian soups. A bowl of hot noodles (especially chewy, thick noodles) becomes a sophisticated Chinese ginger scallion noodles, and if you add a fried egg on top? Be still my heart.
It has never survived more than 72 hours in my house, but if you can keep it away from the Asian food lover in your house, it will last a couple of weeks in the refrigerator.