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!
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
- 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 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.
Recipes to pair with this sauce recipe
- Simple Roasted Brussels Sprouts
- Oven-Roasted Potato Rounds
- One Skillet Roasted Chicken with Potatoes & Onions
- Smoked Pork Platter with Mojo Sauce and Pineapple
Ginger Scallion Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: about 1 cup sauce 1x
- Category: Condiments
- Method: stovetop
- 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
- 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!
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
I absolutely love the flavor of ginger and scallions together and can't wait to pour this sauce on EVERYTHING!
Yes! Let me know how you like it. Thanks for stopping by!
món ngon mỗi ngày says
I like adding vinegar into this recipe.
Hi! I appreciate you stopping by 🙂 When do you add the vinegar?
I believe you might store in the fridge. How long does this last?
Store it in an airtight container in the fridge for up to 2 weeks!
Sounds yummy but I don’t have Coconut Amino - can I substitute Soy Sauce @ 1 teaspoon?
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!