Ginger Scallion Sauce (薑蔥油)

Name: Ginger Scallion Sauce (薑蔥油)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 10 stalks scallions / spring onions ((approximately 1 US cup after being finely chopped)); 30 g / 0.07 lb ginger ((or to preference)); 1/2 tsp salt ((or to taste)); 1/4 US cup oil ((neutral tasting; amount to preference))

Take your next meal to a whole new level with our homemade Ginger Scallion Sauce ready in just 10 minutes! You’ll only need 4 ingredients and you won’t believe how incredibly EASY it is to make for a master condiment that adds tons of flavor. Smother generously for a gorgeously glossy sheen!

The perfect sidekick to your mains

Everyone needs an emergency bag of quick and easy condiments in their back pocket. Whether you’re using it for a dip or to smother lavishly all over your food, our Ginger Scallion Sauce has got you covered.

I’d even give it extra points since you can literally whip it up in just 10 minutes!

But 10 minutes doesn’t just give you the perfect partner for a showstopping chicken dish. Spare this recipe the little time it needs and you get a gloriously aromatic oil infused with the pure, clean flavor of fresh aromatics – everything you deserve.

If you’re looking for something to amp up your meals, this recipe is it!

Which oil do I use?

To really bring out the aromatics in this recipe, it’s important to use a neutral-flavored oil. We like to use the same oil varieties as the ones in our Sichuan Garlic Chili Oil and Sa Tế (Vietnamese Lemongrass Chili Sauce) recipes, including:

Peanut oil
Vegetable oil
Canola oil
Grapeseed oil
Rice bran oil

Make the recipe your own

This version is a relatively simple and easy way to dress up your favorite dishes, but there is definitely room for adding MORE flavor! Here are some ingredients you might like to chop and mix in with the aromatics:

Chilis
Garlic
Onion
Finely crushed peppercorns
Light soy sauce
Vinegar

Why this recipe works

Using a neutral oil keeps the aromatic taste robust.
Grating the ginger means a smoother Ginger Scallion Sauce with infused flavors.
Adding a pinch of salt elevates the recipe with extra depth.

What you’ll need

About the oil

Any neutral tasting oil with a high smoke point like peanut, vegetable and canola will work best for this recipe.

How to make this recipe

Remove the roots from the spring onions by lining the ends in a straight line and chopping down roughly 1-2cm (0.4″-0.8″) from the tip of the white parts.

Wash the spring onions in cold water, drain using a colander and repeat 2-3 times. Make sure to use your fingers to rub away any dirt and loose ends as it gets washed.

Lay the greens flat on some paper towel and press another over the top to pat them completely dry.

Finely chop the scallions.

Grate the ginger into the bowl of scallions.

Note: If you don’t have a grater, chop the ginger as finely as you can.

Mix everything together with the salt.

Note: Make sure everything is in a heat-safe container or bowl because hot oil will be poured into it.

Heat up the oil until you start to see it smoking, then pour it directly over the mixed aromatics.

Give the sauce a stir to combine, then serve as is!

FAQs

How long does it last in the fridge?

If kept in an airtight container, the condiment should last up to a week. It’s important to use clean and dry utensils when scooping from the container to avoid getting unnecessary bacteria in it.

Can I use the white part of the spring onion as well?

Yes, you can! In fact, there is a ton of flavor in that section of the spring onion. When mixed in with the green, it adds more depth to the recipe!

Tips for th best results

Use a mortar and pestle. Giving the aromatics a thorough pounding will release the natural oils and bring out a fragrance that can’t be achieved with just chopping alone.
Grate the ginger. You want the fibres to be as thin as possible for an infused taste, which can be achieved using a handheld grater.
Let the sauce sit for at least 20 minutes. While you can enjoy the recipe as soon as it’s cooked, letting the oil soak with the aromatics helps to deepen the flavor.

Serve it with these homey classics!

Saliva Chicken (Sichuan Chicken in Chili Oil 口水鸡) – Spicy, succulent chicken served cold is the best way to enjoy our Ginger Scallion Sauce.
Four Cup Chicken (四杯雞) – Simple and light, you won’t want to miss this dish made for a family.
Honey Glazed Ginger Chicken – If you’re after something sticky, sweet and savory, this recipe will be the perfect fit.
Steamed Pork Mince with Salted Fish (咸鱼蒸肉饼) – Truly Cantonese, the springy pork patty will bring out the best in our homemade condiment.
Rice Cooker Chicken and Mushroom Rice – This is comfort food at its best, with all the hidden gems – Chinese sausages, mushrooms and chicken included!

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