Scallion Ginger Sauce (薑蔥油)

5 from 6 votes

You'll want to put this Scallion Ginger Sauce on everything! With only 4 ingredients, the whole family can enjoy this condiment in 10 minutes!

Prep Time5

Cook Time5

Total Time10

Course: Sauce

Cuisine: Asian, Cantonese, Chinese

Servings:

Calories: 8kcal

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)

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!

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.
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.