Scallion Ginger Sauce (薑蔥油)

Name: Scallion Ginger 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))

You’ll want to put this homemade Scallion Ginger Sauce on every savory dish! With only 4 ingredients, the whole family can enjoy a master condiment in just 10 minutes. Get ready to smother it over your favorite meals for an addictive flavor boost.

It’s best served with whole chicken!

Scallion Ginger Sauce in a bowl with a spoon in it.

The perfect sidekick to your mains

Everyone needs an emergency bag of quick and easy condiments in their back pocket. If spicy sauces packed with lemongrass, Sichuan peppercorns, dried seafood or fermented fish aren’t your thing, then our Scallion Ginger Sauce is exactly what you need!

Whether you’re using it for a dip or to smother lavishly all over your food, you can amp up the flavor profile of any pork, beef, chicken, seafood or vegetable dish. I personally love eating it as is over a hot bowl of rice!

Now, if you want the perfect partner for any meal, spare this recipe the little time it needs and you’ll get a gloriously aromatic oil infused with the pure, clean flavor of fresh aromatics – everything you deserve.

Don’t wait to take your meals to a whole new level – this recipe is a recipe for right now!

Which oil do I use?

To really bring out the aromatics in this recipe, it’s important to use a neutral-flavored oil. Here are some options you can opt for:

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! These are some ingredients you might like to chop or mix in with the aromatics:

Chili
Garlic
Onion
Finely crushed peppercorns
Light soy sauce
Vinegar

However you want to flavor your Scallion Ginger Sauce is entirely up to you, so add your favorite flavors to make the condiment yours!

Scallion Ginger Sauce in a bowl with a spoon scooping it.

Why this recipe works

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

What you’ll need

Scallions, a bowl of oil, a dish of salt and ginger.

About the oil

Any neutral tasting oil with a high smoke point like peanut, vegetable and canola will work best for this recipe. You can adjust the amount of all the ingredients to your preference.

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.

A hand holding a microplane grating ginger into a bowl with chopped 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.

Chopped scallions and ginger in a bowl with a pot pouring oil 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!

Do I need to peel the skin off the ginger?

Ideally, yes. This will give the sauce a smoother consistency without any added bitterness you might get from the skin.

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 Scallion Ginger Sauce.
Honey Glazed Ginger Chicken – If you’re after something sticky, sweet and savory, this recipe will be the perfect fit.
Egg and Tomato Stir Fry (番茄炒蛋) – Quick, simple and made with a handful of ingredients, there’s so much to love about this comfort food.
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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