Ginger and Scallion Sauce
A fragrant oil-based aromatic condiment
Why This Recipe Works
This aromatic condiment relies on blooming fresh ginger and scallions in hot oil. It transforms plain rice or steamed proteins into a vibrant meal and keeps well in the fridge for up to a month.
Instructions
Mince the scallions and ginger in a food processor until they are finely chopped but not pureed.
Transfer the minced aromatics to a large heatproof bowl and stir in the salt and five-spice powder.
Heat the oil in a small saucepan over high heat until it shimmers and a piece of scallion sizzles immediately when dropped in, about 3 to 4 minutes.
Carefully pour the hot oil over the ginger and scallion mixture—it will sizzle and bubble vigorously as it blooms the aromatics.
Stir the mixture with a heatproof spoon to combine, then taste and add more salt if needed.
Allow the sauce to cool completely before serving or storing.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 5 days.
Can I make this ahead of time?
The sauce can be made well in advance and actually improves after sitting for a day.
What substitutions can I make?
- neutral oil: Grapeseed or avocado oil work well; avoid olive or coconut oil
