• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About Chelsea
    • All About Paleo
  • Recipe Index
  • My Favorites
    • Favorites: Paleo Foods List
  • Subscribe

Chelsea Joy Eats

menu icon
go to homepage
  • About Chelsea
    • All About Paleo
  • Recipe Index
  • My Favorites
    • Favorites: Paleo Foods List
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Chelsea
      • All About Paleo
    • Recipe Index
    • My Favorites
      • Favorites: Paleo Foods List
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dressings, Sauces, and other Condiments

    Jun 13, 2017 · Modified: May 20, 2018 by Chelsea · This post may contain affiliate links · This blog generates income via ads · Tags: 21DSD, dairy free, Egg Free, gluten free, grain free, nut free, paleo, primal, sugar free, vegan, vegetarian, Whole Life Challenge, Whole30

    Ginger Scallion Sauce

    Sharing content is one of the best ways to support this blog!

    277 shares
    • Share
    • Tweet
    • Print
    Jump to Recipe·Print Recipe

    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.

    You've got to add this recipe to your cooking repertoire - you won't regret it!

    Ginger Scallion Sauce | DoYouEvenPaleo.net

    My ginger scallion sauce is made with hot oil. Other methods exist across the web, but this technique intrigued me so I pursued it. I understand if it makes you a little nervous—if you haven't made something before, it can seem daunting. But I swear it's oh so easy, and you'll be so stoked to pour the herbalicious sauce on almost anything.

    How easy is it? Well, all you've got to do is heat some oil on the stove, chop up the scallions, ginger, and garlic while the oil is heating, and then pour the hot oil over everything. Done and done!

    Ginger Scallion Sauce | DoYouEvenPaleo.net

    Now, the only caveat is that you should use a larger jar/bowl to pour the hot oil into. Why? As you can see in the picture below, the oil bubbles up when it hits the ingredients. I only used a smaller (pint-size) jar because it looks demonstrably better for pictures! I've also made this sauce a number of times and knew how much bubbling to expect/how slowly to pour the oil to control the bubbling. I don't want you to end up with a big hot oil mess, so err on the safe side and use a larger bowl!

    Ginger Scallion Sauce | DoYouEvenPaleo.net

    Speaking of the pictures... I'm proud of them for a number of reasons. Pour shots are awesome and I'm really happy I was able to capture a shot of the oil bubbling up around the ginger and scallion mixture! The ingredients also look vibrant and sharp. But if I could change something, it would have been my light setup. The light was coming in from the right, and I used a white foam board on the left. I should have gone with a black foam board to bounce more shadow on the left side.

    Of course, these pictures are still worth sharing, but as I put more effort into my growth as a photographer I think it's important to critique my own work. I guess I don't exactly have to do that in a public setting, but maybe it will be beneficial for you too!

    Ginger Scallion Sauce | DoYouEvenPaleo.net

    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 crispy cast iron chicken thighs just before serving.
    • Top some 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.

    Ginger Scallion Sauce | DoYouEvenPaleo.net

    Ginger Scallion Sauce

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Jar of ginger scallion sauce

    Ginger Scallion Sauce

    ★★★★★ 5 from 1 reviews
    • Author: Chelsea at Do You Even Paleo
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: about 1 cup sauce 1x
    • Category: Condiments
    • Method: stovetop
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 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

    1. 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.
    2. 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.

    Keywords: Ginger Scallion Sauce

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

    [PIN IT!]

    You can slather this easy-to-make Ginger Scallion Sauce on just about everything to add wonderful aromatic flavor. Paleo, Whole30, vegan. | DoYouEvenPaleo.net

    « Chocolate Maca Banana Smoothie
    Easy Peach Barbecue Sauce »

    Reader Interactions

    Comments

    1. Laurel says

      June 14, 2017 at 10:14 am

      I absolutely love the flavor of ginger and scallions together and can't wait to pour this sauce on EVERYTHING!

      Reply
      • Chelsea says

        June 14, 2017 at 7:34 pm

        Yes! Let me know how you like it. Thanks for stopping by!

        Reply
    2. món ngon mỗi ngày says

      October 01, 2019 at 11:30 pm

      I like adding vinegar into this recipe.

      ★★★★★

      Reply
      • Chelsea says

        October 10, 2019 at 10:54 am

        Hi! I appreciate you stopping by 🙂 When do you add the vinegar?

        Reply
    3. Jakki says

      November 22, 2021 at 2:45 pm

      I believe you might store in the fridge. How long does this last?

      Reply
      • Chelsea says

        November 22, 2021 at 8:16 pm

        Store it in an airtight container in the fridge for up to 2 weeks!

        Reply
    4. Peg says

      December 11, 2021 at 9:55 am

      Sounds yummy but I don’t have Coconut Amino - can I substitute Soy Sauce @ 1 teaspoon?

      Many Thanks

      Reply
      • Chelsea says

        December 17, 2021 at 9:11 pm

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me:

    DoYouEvenPaleo.net
    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

    Latest Videos

    Me, In Your Inbox:

    Footer

    Heads up! Some of the links above may be affiliate links, which means I get a small commission if you click through and make a purchase. There's no additional cost to you for doing this, and it's incredibly helpful for me. If you do decide to purchase something from an affiliate link, thanks in advance for your amazing support (which helps to keep me going)! Check out my entire disclosure, privacy policy, and copyright for more info.

    FeedFeed

    Copyright © 2022 Chelsea Joy Eats on the Cookd Pro Theme

    277 shares