Magical Ginger Scallion Sauce is made from only 4 ingredients in less than 10 minutes, and it turns everything you serve it on into something outstandingly delicious! It keeps in the fridge for a couple weeks, but I guarantee it'll never last that long😉.
I took this Ginger Scallion Sauce along for dinner at the sailboat of friends after a lovely day of sailing - it was a hit!
Are you looking for a simple but crazy-delicious sauce to elevate your summer meals? This is the one!
You'll be a kitchen star every time you serve it.
Drumroll for the ah-mayzzzzz-ing GINGER SCALLION SAUCE!
(Or 'Ginger Green Onion Sauce' or 'Ginger Spring Onion Sauce'.) Whatever you call them, whenever you join together minced green onions with ginger, salt, and hot oil they become a sauce that is so truly simple it's magic.
The Magic of Ginger Scallion Sauce
This fantastic sauce just needs a simple technique to make it and only takes a few minutes to put together. Its bright, herby, salty, savoury flavour is the finishing touch to transform many dishes into irresistible, unforgettable food experiences. Try slathering it onto grilled salmon or other fish, grilled shrimp, poultry, pork or beef. Dollop Ginger Scallion Sauce onto plain cooked rice or pasta or over scrambled eggs or omelets. Swirl a spoonful into a bowl of soup or dab it over any Asian rice or noodle dishes to add a bit of punch and wow.
I love serving it with cold poached salmon for hot summer days or picnic take-alongs (here with my Herbed New Potato Salad and cherry tomatoes).
Once you make Ginger Scallion Sauce, you'll be making it again and again and finding all kinds of uses for it yourself.
(Scroll down to see photos of our sailing day - where we devoured a whole jar of Ginger Scallion Sauce afterwards!)
What You'll Need
- ginger - a thumb-sized knob. Peel it and slice it.
- scallions - also called green onions or spring onions - you'll need one bunch (though if you only have a regular sized large food processor, I recommend a double batch so it chops better - you will use more of this sauce than you think or you can freeze half of it.
- salt - I use fine sea salt
- oil - use a flavourless oil that can withstand high heat. I like to use sunflower oil. Other suggestions are safflower oil, vegetable oil, olive oil (not extra-virgin), and sesame oil (not toasted). If using olive oil, use a mild one so it doesn't impart a strong flavour. I have used avocado oil, but I find that its flavour is a bit overpowering in this sauce.
How to Make Easy Ginger Scallion Sauce
Trim the green onions and cut them into 1-inch pieces. Peel the ginger and slice it.
Whiz up the ginger in a mini food processor. Then add the green onions and whiz them up, too, until everything is coarsely but evenly chopped. (Or finely mince everything by hand.)
Scrape the chopped veggies into a metal bowl or pot and sprinkle with the salt. Place the bowl or pot into the kitchen sink for safety from splattering. Then heat up the oil in a small saucepan until it is rippling hot. Pour it slowly over the chopped scallions and ginger. Be careful, as it will splatter and steam a bit. You'll feel like a kitchen wizard!
The hot oil lightly blanches the green onions and ginger, bringing out all the wonderful complex flavours.
Transfer your delicious Ginger Scallion Sauce to a jar and it's ready to enjoy.
How Does Ginger Scallion Sauce Keep?
If you devour it like our family does, you won't need to worry about keeping it! But if you're more restrained, it will keep in the refrigerator for up to two weeks. It can also be put into a freezer-safe sealed container and frozen for up to 2 months. Or freeze it in ice cube trays, pop out the frozen cubes and put them into a resealable plastic freezer bag and you'll have a bit handy whenever you want it.
Sailing at Wabamun Lake
Raymond and I had the fun of heading out on a sailing trip with our friends on their boat (yes, here in landlocked Alberta!). I offered to bring dinner, which we cooked up on the barbecue at the marina afterwards. I brought tuna steaks to grill and a jar of the magical Ginger Scallion Sauce, and I tell you - the four of us polished off that jar in no time, slathering it onto the fish and even spreading it onto slices of baguette and eating it like that, with gusto! It was a hit.
We enjoyed our meal on the deck of the clubhouse after the sail, digging into the Ginger Scallion Sauce, slathering it onto the grilled tuna and wiping every last bit of it off our plates with slices of baguette (and spooning it thickly onto the baguette slices, too). We chatted and laughed and drank wine, enjoying the time with our friends to the backgrounds sounds of the nesting birds calling and the masts of the docked boats clanging and chiming gently in the evening breezes. We packed up our bags and coolers (and empty jar of Ginger Scallion Sauce) and headed home as the sun was setting over the sailboats docked at the lake.
What a blessing to have days like this to enjoy with friends. We feel so lucky.
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Ginger Scallion Sauce
Ingredients
Instructions
- Trim the roots and dry ends off the scallions and cut them into 1-inch (2.5cm) pieces. Peel the ginger and slice it.
- In a mini chopper or food processor, whiz the ginger slices until they are in small bits. Add the scallions and whiz until they are also in small, relatively uniform pieces.
- Scrape the mixture into a metal bowl or pot and sprinkle on the salt. Set the bowl or pot into the kitchen sink for safety from splattering when you add the hot oil.
- In a small, heavy-bottomed saucepan, heat the oil over medium-high heat until it is very hot and rippling - about 2 to 3 minutes. Never leave heating oil unattended. Watch it carefully, and remove it from the heat before it starts smoking.
- Immediately pour the hot oil carefully in a slow stream over the chopped ginger and scallions in the bowl in the sink. It will sizzle and splatter and steam a bit. Leave the sauce to cool in the bowl.
- Transfer the sauce to a jar. It will keep, refrigerated for up to 2 weeks.
Trisha
Sounds delicious, going to make two batches, one as per your recipe and the other with some garlic and chilies.
Margaret
Oh, yum! Those sound like amazing additions! Great idea. 😋