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Ginger Scallion Sauce is so fragrant and aromatic, I could never get it enough when I see it at restaurants – that is, until I realized how easy it is to make it at home! It only takes 5 ingredients and comes together in minutes. You’ll want to make double or triple the batch so you can have spoonfuls of this delicious Ginger Scallion Sauce with every meal!
Watch the Ginger Scallion Sauce Recipe Video Below!
Table of Contents
- Watch the Ginger Scallion Sauce Recipe Video Below!
- What is Ginger Scallion Sauce?
- Ginger Scallion Sauce Ingredients
- How to Make Ginger Scallion Sauce
- How to Store Homemade Ginger Scallion Sauce
- What Should I Serve with Ginger Scallion Sauce?
- Safety Tips
- Why I love Making Homemade Sauces
- My Favorite Homemade Sauces
- Ginger Scallion Sauce Recipe
What is Ginger Scallion Sauce?
I think of Ginger Scallion Sauce as a cousin to Chinese Chili Oil – not spicy but still fragrant, aromatic, and delicious when drizzled over anything! It’s traditionally served alongside poached chicken (or Hainanese Chicken Rice) but in my opinion, it adds an aromatic layer of flavor to any dish!
Ginger Scallion Sauce Ingredients
You only need 5 ingredients to make Ginger Scallion Sauce!
- 3 scallions, finely minced
- 3 inch knob of ginger, finely minced
- 1.5 cup neutral oil – Because oil is the base of this sauce, I recommend using the highest quality neutral oil you can find.
- My go-to neutral oil is avocado oil; you can also use canola or vegetable oil. You want to avoid using oils like sesame or olive oil, which have lower burning points and stronger flavor profiles.
- 1/2 tsp kosher salt
- 1/4 tsp sugar – I like a little bit of sugar in my Ginger Scallion Sauce, as I think it adds balance to the salt and aromatics. You can skip this if you prefer.
How to Make Ginger Scallion Sauce
Making Ginger Scallion Sauce is very simple – it only requires a handful of steps.
- Finely mince ginger and scallions. Set aside in separate bowls.
- In a small saucepan, heat neutral oil until it reaches 350F. I highly recommend using a thermometer for this recipe.
- Once the neutral oil is heated to 350F, turn the heat off. Add minced ginger into a heatproof bowl (glass or stainless steel) and then slowly pour hot oil over the ginger. Mix to combine.
- Into the ginger and heated oil mixture, add minced scallions. Mix to combine.
- Season with kosher salt and sugar and mix one more time to combine.
- Once the oil has cooled down, immediately store in an airtight container.
Key Tip
How to Store Homemade Ginger Scallion Sauce
Store Ginger Scallion Sauce in a sterilized, airtight container (I usually use a mason jar or glass pyrex container) in the refrigerator for up to 3 months.
Here are some storage tips:
- Make sure your container is well sealed to prevent from spoiling.
- Avoid dipping directly into your container. Only use clean utensils when scooping Ginger Scallion Sauce out – any bacteria from food or used utensils will make go bad faster.
- Don’t leave your Ginger Scallion Sauce out – due to the oil, botulism ; put it back in the refrigerator after opening or using.
What Should I Serve with Ginger Scallion Sauce?
I personally think Ginger Scallion Sauce goes with everything but if you need some ideas:
- Add it to easy noodle dishes, like Scallion Oil Noodles or Chili Oil Noodles
- Drizzle it over simple rice dishes, like Egg Fried Rice or Din Tai Fung Fried Rice
- Serve it with homemade Dumplings or Wontons as an alternative to Dumpling Dipping Sauce
- Use it as a sauce for Crispy Pork Belly (or Air Fryer Pork Belly)
The possibilities are endless!
SAFETY TIPS
Safety Tips
You will be handling boiling hot oil when making Ginger Scallion Sauce, so safety is key!!
- Use a small sauce pan that you can handle comfortably – do not use a pan or dutch oven that is too heavy for you to lift up.
- Ensure there is at least 3-4 inches of clearance between the minced ginger and the rim of the bowl they are in, to allow for bubbling (refer to the video). Pour the oil VERY SLOWLY.
- Use a ceramic or oven safe bowl – do NOT use a glass bowl. Glass can crack or shatter when exposed to high temperatures due to thermal shock.
Why I love Making Homemade Sauces
I love making as many Sauces and Condiments at home as possible! It allows me to:
- control the quality of my ingredients
- avoid unnecessary additives or preservatives
- I can customize it to my taste (I usually prefer sauces on the less sweet and more spicy side)
I would highly recommend you try making some of your favorite sauces or condiments at home as well!
My Favorite Homemade Sauces
Some of my favorite recipes that you will love are:
- I love making homemade Garlic Herb Compound Butter – it makes every meal feel special!
- Dumplings are one of my favorite foods in the world and nothing goes better with dumplings than my homemade Dumpling Dipping Sauce!
- You can’t have Chicken Katsu (Air Fryer Chicken Katsu) or Pork Katsu without Tonkatsu Sauce!
- Ranch, Barbecue Sauce, Raising Cane’s Sauce, Honey Mustard, Teriyaki Sauce, Spicy Mayo, Thai Sweet Chili Sauce
If you tried this Ginger Scallion Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Ginger Scallion Sauce
Ingredients
- 4 scallions, finely minced
- 3 inch knob of ginger, finely minced
- 1.5 cup Neutral oil
- ½ tsp kosher salt
- ¼ tsp sugar
Instructions
- Heat neutral oil in a small saucepan until it reaches 350°F.
- In a small bowl, add the finely minced ginger and carefully pour the hot oil over the ginger. Mix to combine, then add in the minced scallions and mix until fragrant.
- Season with kosher salt and sugar and mix to combine.
- Store the oil in an airtight or glass container in the fridge for up to 3 months.
Notes
- Use a small sauce pan that you can handle comfortably – do not use a pan or dutch oven that is too heavy for you to lift up.
- Ensure there is at least 3-4 inches of clearance between the minced ginger and the rim of the bowl they are in, to allow for bubbling (refer to the video). Pour the oil VERY SLOWLY.
- Use a ceramic or oven safe bowl – do NOT use a glass bowl. Glass can crack or shatter when exposed to high temperatures due to thermal shock.
- I highly recommend using a thermometer to measure the temperature of the oil. It’s best to be certain rather than risk it!
Storage Tips
Store Ginger Scallion Sauce in a sterilized, airtight container (I usually use a mason jar or glass pyrex container) in the refrigerator for up to 3 months. Here are some storage tips:-
- Make sure your container is well sealed to prevent from spoiling.
-
- Avoid dipping directly into your container. Only use clean utensils when scooping Ginger Scallion Sauce out – any bacteria from food or used utensils will make go bad faster.
-
- Don’t leave your Ginger Scallion Sauce out – due to the oil, botulism ; put it back in the refrigerator after opening or using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
