Ginger Scallion Sauce

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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!

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!

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!

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!

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

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

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Ingredients

Scale 1x2x3x

• 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 1/2 cups sliced)
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 1/2 cup avocado oil

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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!

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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

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