Ginger Scallion Sauce (VIDEO)

Ginger Scallion Sauce in a glass bowl with a spoon.

No Ratings Yet

Ginger Scallion Sauce (VIDEO)

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. (1 serving = 1 tablespoon)

Prep Time5

Cook Time5

Total Time10

Course: Sauce

Cuisine: Chinese

Servings:

Author: Chris Joe

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

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.

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 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 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.

Nutrition