A versatile sauce that pairs with everything.
SAVE IT FOR LATER! ↓
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Ginger Scallion Sauce
- Total Time: 10 minutes
- Yield: ½ cup 1x
Ingredients
Units
Scale
- 4-6 (60 g) scallions
- 2 knobs (40 g) ginger
- ⅓ cup (80 ml) neutral oil
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (18 g) miso, optional
- ¼ tsp (1g) salt, to taste
- ¼ tsp (1 g) sugar
- ⅛ tsp msg, optional
Instructions
- Process: Wash the scallions, and then pat them dry. Remove the ends and then roughly chop them, about ½ inch pieces. Remove the skin off the ginger and then roughly chop into smaller pieces. Add the ginger to a food processor and pulse until minced. Add the scallions and pulse until chopped. Do not over blend into a paste, you should still be able to see scallion pieces.
- Heat oil: Transfer scallion and ginger to a heat-proof bowl. Heat up your oil to 170-180 C. Carefully pour the oil over the ginger and scallion. Give it a mix and then season with salt, sesame oil, miso paste, sugar and msg.
- Serve & Store: Use immediently. To store, transfer to a air tight jar and refrigerate for up to 1 week.
Notes
- Helpful Equipment: food processor
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Category: sauces
- Cuisine: chinese
Keywords: ginger scallion sauce, scallion oil
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Bailey says
This is amazing! It's so easy to make with a food processor. I used sunflower oil and miso. I don't have a scale and ended up making a large batch, for which I am very thankful! This is a classic flavor profile - so easy and delicious and you can put it on anything.
★★★★★
Bailey says
The ginger scallion sauce is so good! Not only is it delicious and easy to make, but the color is incredible and vibrant. I think you can put it on anything. Having a food processor was very useful and made the whole process very quick. I think I ended up with more than half a cup, and for that I am very grateful! If you like ginger, you should make this recipe. I'm looking forward to making this again!
★★★★★
Cathy says
I have been making Ginger Scallion sauce for many years but not with miso or sesame seed oil. Both made a huge difference in the flavor profile. I am looking forward to trying it with many different things - raw fish (to make poke), cold chicken, pasta, pizza, dipping sauce for meat in hot pot …
Next I want to try the Miso Pesto!
★★★★★