Fresh Ginger Scallion Sauce

Name: Fresh Ginger Scallion Sauce
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 1/4 cup (scant) freshly grated ginger; 1/4 cup (packed) finely diced scallions; 1/2 cup (scant) canola oil (or any neutral oil); 1/2 teaspoon coarse kosher salt, plus more to taste

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This simple but spectacular Fresh Ginger Scallion Sauce has been one of the biggest flavor game changers in my kitchen over the last 10 years. Get ready to be wowed!

finished sauce recipe in a jar next to a bowl of white rice.

This is my 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

What you will need to make this recipe:

ingredients for recipe laid out on a table and labeled.

Full ingredients and measurements included in the printable recipe card below.

How to make this recipe:

1. Prep ingredients

Start by grating a scant ¼ cup of raw ginger on a microplane. (If you don't have a micro plane, you can chop the ginger with a knife, just ensure it is in very small pieces. Or you can use a food processor.) Wash and finely dice a packed ¼ cup of green onions.

2. Mix all ingredients

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 neutral 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.)

fresh ginger scallion sauce in a jar next to a bowl of rice

3. Serve with you favorite dishes

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.

Asian fish on rice garnished with red chilis served with ginger scallion sauce

Looking for more fresh Asian flavors?

FAQ's and Serving Suggestions:

Can I use a tube of ready-made ginger paste?

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.

Can I use ginger powder and garlic powder instead of fresh in this recipe?

I have not tested the sauce recipe with spice powders and wouldn’t recommend them for an uncooked sauce.

Are there any other spices I can add?

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. Grate a small garlic clove into the mix for even more flavor.

Can I freeze extra sauce?

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.

Can I use olive oil instead of canola oil in the Ginger Scallion Sauce?

I strongly recommend a neutral oil for this recipe. Olive oil will change the fundamental flavor profile.

What else can I make with leftover sauce?

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.

How long does ginger scallion sauce last in the refrigerator?

It has never survived more than 72 hours in my house, but if you can keep it away from the ginger lover in your house, it will last a couple of weeks in the refrigerator.