Ginger Scallion Sauce
A vibrant, fragrant Chinese-style condiment of finely chopped scallions and ginger bathed in sizzling hot oil, seasoned with salt and a splash of soy sauce. Spoon it over noodles, rice, steamed fish, or poached chicken.
- Prep
- 15 min
- Cook
- 5 min
- Wait
- 25 min
- Total
- 45 min
- Makes
- About 1 cup (240 ml), enough for 8 servings of about 2 tablespoons each
Steps
Before you start
- Wash the scallions and dry them completely with a towel; any water left on them will make the hot oil spatter.
- Use a heatproof bowl (glass or metal, not thin plastic) and set it on a folded towel on a stable surface.
- Use a neutral oil with a high smoke point such as avocado, peanut, or canola; olive oil is too strongly flavored.
- Plan 20-30 minutes of resting time so the flavors meld before serving.
Prep the scallions
- Trim the roots from the scallions, wash them, and dry completely with a clean towel.
- Slice thinly crosswise, then chop further until the pieces are about ⅛ inch (3 mm).
- You should have about 1½ cups (roughly 100 g) chopped.
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Ready when: Scallions are uniformly tiny and completely dry to the touch.
Tip: Wet scallions cause hot oil to spatter, so dry them well.
Mince the ginger
- Peel the ginger with the edge of a spoon, then slice into thin planks, stack, and cut into fine matchsticks.
- Mince crosswise until the pieces resemble coarse grains of rice or smaller.
- Measure 3 tablespoons.
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Ready when: Ginger is minced finely with no stringy pieces.
Tip: Grating on a Microplane is faster but gives a wetter, more pungent sauce.
Combine aromatics
- In the heatproof bowl, stir together the scallions, ginger, and salt until evenly mixed.
- Spread the mixture into a fairly even layer so the hot oil will reach everything.
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Ready when: Salt is evenly distributed through the aromatics.
Heat the oilOven 350°F / 175°C
- Pour the oil into the small saucepan and heat over medium-high heat for 2-3 minutes, until shimmering and a small piece of scallion dropped in sizzles steadily right away (about 350°F / 175°C).
- Remove from the heat immediately.
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Ready when: Oil shimmers and ripples, and a test scallion piece sizzles at once; it should not smoke.
Tip: If the oil smokes, let it cool for a minute; scorched oil makes the sauce bitter.
Pour the hot oil
- Carefully pour the hot oil over the scallion-ginger mixture.
- It will sizzle and bubble loudly and smell fragrant.
- Stir right away with a heatproof spoon to coat everything.
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Ready when: Aromatics sizzle for several seconds and turn bright green and glossy.
Tip: Stand back and pour slowly to avoid splashes.
Season and rest
- Let the sauce cool for about 5 minutes, then stir in the soy sauce and the rice vinegar, if using.
- Taste and add a pinch more salt if needed.
- Let it rest at least 20 minutes so the flavors meld.
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Ready when: Sauce is at room temperature, glossy, and tastes balanced: salty, bright, and gingery.
Tip: Adding soy sauce while the oil is still very hot will cause it to spatter.
Good to know
Tips
- Chop by hand rather than using a food processor, which turns the scallions watery and mushy.
- Keep the oil's temperature around 350°F (175°C) so it sizzles the aromatics without browning them.
- Always use a clean, dry spoon when serving to help the sauce keep longer in the fridge.
- Taste on plain rice or noodles, and adjust the salt, since the sauce will season bland foods.
Make ahead
"Make up to 3 days ahead; the flavor deepens overnight. Bring to room temperature before serving so the oil loosens."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: in an airtight jar for up to 5 days; the oil will solidify slightly, so let it sit at room temperature for 15-20 minutes or stir to loosen. Freezer: up to 2 months in an ice cube tray, then thaw in the fridge or at room temperature."
Substitutions
- neutral oil (avocado, peanut, or canola) → Grapeseed or sunflower oil. Any neutral oil with a high smoke point works; avoid extra-virgin olive oil.
- light soy sauce → Tamari or coconut aminos. Tamari keeps it gluten-free; coconut aminos is sweeter, so you may want a little more salt.
- rice vinegar → Fresh lime juice. Use 1 teaspoon for similar brightness.
- kosher salt → Fine sea salt. Use ¾ teaspoon because fine salt is denser than kosher salt.