I've been making Ginger Scallion Sauce for months and slathering it on just about everything. Savory and versatile, it's a simple-to-make condiment that pairs well with both vegetables and meat.
As a bonus, this is a low carb, gluten free, Whole30, and vegan sauce that you can put on just about anything!
Quick Look: Ginger Scallion Sauce
⏲️Ready In: 15 Minutes
🍽Servings: 16
🥗Nutrition: 63 Calories
🥘Main Ingredients: Ginger, Scallions, Garlic, Olive or Avocado oil
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: This simple Asian sauce makes a flavored oil that adds a gingery punch to chicken, pork, or roasted veggies!
Have a Question? Want a Summary?
Ask AI to summarize or ask a question about this specific recipe!
Disclosure: these buttons are meant to be helpful but I am not responsible for how AI answers.
What's in ginger scallion sauce
The key to this sauce - simple, fresh ingredients! Here's what you'll need to make ginger scallion sauce:
- fresh ginger
- minced garlic
- scallions (aka green onions)
- red pepper flakes (optional)
- coconut aminos or soy sauce
- rice vinegar
- salt
- avocado oil or extra virgin olive oil
You definitely need fresh ginger for this recipe. And there's no need to peel it - just mince it, outer skin and all!
How to make ginger scallion sauce
Trust me - this is easy!
To begin, prepare everything but the oil by slicing or mincing it. Add the minced ginger, minced garlic, sliced scallions, red chili flakes (if using), coconut aminos, rice vinegar, and salt to a large heat-safe jar or bowl.
NOTE: While my photos show a pint-sized mason jar, I highly recommend using a larger jar or bowl!
Heat the oil in a saucepan over medium-low heat. After 5-10 minutes, it should be lightly steaming (not smoking)!
Pour the hot oil over the rest of the ingredients in the jar. The oil should bubble up and fizzle. Let it cool a bit, then cap it off and store it in the fridge for up to 2 weeks!
How to use this sauce
Once your ginger scallion sauce is ready to go, you might wonder what to use it for...I've got your back. The easy answer is "just about everything". But here's how I've been using it:
- Spoon some sauce on Perfect Crispy Skillet Chicken Thighs or Easy Cast Iron Chicken Breast just before serving.
- Top some Sheet Pan Pork Chops off with a punch of flavor.
- With baked sweet potatoes? Game changer!
- Drizzle on roasted asparagus or broccoli.
- Use it as a quick dressing for a hearty kale salad.
To sum up, you can use this condiment in many ways! It's the perfect vehicle for adding a dose of flavor to your life.
Recipes to pair this ginger scallion sauce with
Did you try this Ginger Scallion Sauce recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Ginger Scallion Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: about 1 cup sauce 1x
- Category: Condiments
- Method: Simmered
- Cuisine: Chinese
- Diet: Gluten Free
Description
This simple Asian sauce makes a flavored oil that adds a gingery punch to chicken, pork, or roasted veggies!
Ingredients
- 6 tablespoons minced fresh ginger (no need to peel it)
- 1 heaping tablespoon minced garlic
- 1 bunch scallions (aka green onions), thinly sliced (about 1 ½ cups sliced)
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- ½ cup avocado oil or extra virgin olive oil
Instructions
- Combine the ginger, garlic, scallions, dried chile, coconut aminos, rice vinegar, and salt in a heat-proof container. Use a larger container than you think - since you're pouring hot oil over everything it will bubble up.
- Heat the oil in a saucepan on medium-low. Once the oil is hot and has started gently steaming (about 5-10 minutes), pour it over the ginger and scallion mixture. It will bubble up and crackle but quickly subside. Let cool and store in an airtight container in the fridge for up to 2 weeks. Drizzle on chicken, pork, vegetables or whatever your heart desires!
Notes
Tip for chopping up ginger: slice it into quarter-thin rounds, stack a few rounds and slice into thin strips, then turn 90 degrees and mince.
Peg says
Sounds yummy but I don’t have Coconut Amino - can I substitute Soy Sauce @ 1 teaspoon?
Many Thanks
Chelsea says
Yes, you could probably substitute soy sauce - I haven't tried it myself so I don't know if it would make a huge difference, but I doubt it!
Jakki says
I believe you might store in the fridge. How long does this last?
Chelsea says
Store it in an airtight container in the fridge for up to 2 weeks!
món ngon mỗi ngày says
I like adding vinegar into this recipe.
Chelsea says
Hi! I appreciate you stopping by 🙂 When do you add the vinegar?
Laurel says
I absolutely love the flavor of ginger and scallions together and can't wait to pour this sauce on EVERYTHING!
Chelsea says
Yes! Let me know how you like it. Thanks for stopping by!