Ginger Scallion Sauce – Authentic! (VIDEO)
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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!
Watch the Ginger Scallion Sauce Recipe Video!
A Note from CJ
Restaurant quality Ginger Scallion Sauce!
This is how to make an unbelievably easy Ginger Scallion Sauce at home that tastes like it came from your favorite Chinese restaurant!
I love making homemade sauces like Chinese Chili Oil, Chili Crisp, Tonkatsu Sauce, Dumpling Dipping Sauce, and Sweet and Sour Sauce!
Ingredient Tips
- scallions + ginger – these are the fresh aromatics for the sauce!
- neutral oil – Use 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.
- kosher salt + sugar – I like to add a bit of sugar to balance the salt and aromatics; you can skip this if you prefer.
How to Make Ginger Scallion Sauce
Mince Ginger and Scallions – Finely mince the ginger and scallions. Set the scallions (white and green parts) and ginger aside in two separate bowls.
Add the Heated Oil – In a small saucepan, heat neutral oil until it reaches 350F and turn the heat off. Add minced ginger into a heatproof bowl and slowly pour hot oil over the ginger. Mix to combine.
Add Scallions, and Season – Add the minced scallions and 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
CJ’s Storage/Safety 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.
- Make sure your container is well sealed to prevent from spoiling.
- Avoid dipping directly into your container. Only use clean utensils when scooping it out – any bacteria from food or used utensils will make go bad faster.
- Don’t leave it out at room temperature – due to the oil, botulism ; put it back in the refrigerator after opening or using.
Safety Tips – You will be handling extremely 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 temperature changes due to thermal shock.
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 (VIDEO)
Ingredients
- 4 bunches scallions, finely minced
- 3 inch piece of fresh ginger, peeled and finely minced
- 1 1/2 cups Neutral oil
- ½ tsp kosher salt
- ¼ tsp sugar
Instructions
- Mince the scallions and ginger. In a small ceramci or metal bowl, add the finely minced ginger. Set the scallions aside.
- Heat the neutral oil in a small saucepan over high heat until it reaches 350°F.
- Carefully pour the hot oil over the minced ginger. Add the scallions to the oil, then season the oil with kosher salt and sugar and mix everything to combine.
- Let the oil cool completely. Store the oil in an airtight or glass container in the fridge for up to 3 months.
Video
Notes
- Make sure your container is well sealed to prevent from spoiling.
- Avoid dipping directly into your container. Only use clean utensils when scooping it out – any bacteria from food or used utensils will make go bad faster.
- Don’t leave it out at room temperature – due to the oil, botulism ; put it back in the refrigerator after opening or using.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
