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.
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
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.
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.