Ginger Scallion Sauce is a fragrant, savory, and versatile condiment that’s bursting with fresh ginger and scallion flavors. This simple sauce is perfect for drizzling over noodles, rice, grilled meats, or seafood, and it’s a staple in many Asian cuisines, especially Cantonese cooking.
Ingredients:
- 1/2 cup scallions, finely chopped (green and white parts)
- 1/4 cup fresh ginger, finely minced or grated
- 1/2 teaspoon salt (adjust to taste)
- 1/2 cup neutral oil (like vegetable or grapeseed oil)
- 1 tablespoon soy sauce (optional, for added umami)
- 1 teaspoon rice vinegar or lemon juice (optional, for acidity)
Instructions:
- Prepare the scallions and ginger:
- In a heatproof bowl, combine the finely chopped scallions, minced ginger, and salt.
- Heat the oil:
- In a small saucepan, heat the neutral oil over medium heat until it’s just beginning to shimmer (but not smoking), about 1-2 minutes.
- Pour the hot oil over the scallions and ginger:
- Carefully pour the hot oil over the scallion-ginger mixture. The oil will sizzle and bloom the flavors of the ginger and scallions.
- Optional additions:
- Stir in the soy sauce and rice vinegar (or lemon juice) if you’re using them. These additions give the sauce a more complex flavor profile.
- Cool and serve:
- Let the sauce cool to room temperature. Once cooled, the sauce is ready to serve. You can refrigerate it in an airtight container for up to a week.
This Ginger Scallion Sauce is fresh, aromatic, and incredibly versatile. Use it as a topping for steamed fish, drizzled over noodles, stirred into rice, or as a dipping sauce for dumplings!
