Ginger-Scallion Sauce Recipe | Bon Appetit

By Wewah

Ingredients

• 1 c sunflower or grapeseed oil
• 2 bunches of scallions
• 4 " piece of ginger
• pinch kosher salt
• Several T. light soy sauce
• A few t. of Sherry or Rice Wine Vinegar

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

How to make it

This makes more than a quart of sauce, so if you don't trust me on its addictiveness, halve the recipe.

First add a cup of oil to a small saucepan over medium heat and let it sit there until just starts to smoke. You will pour this over the ingredients and not cook them. So take your pan off the heat once it smokes.

Thinly chop the scallions (wash, then re-rubberband them to slice a ton at once) and add to a large, heat-proof bowl. Peel a
4" piece of ginger and chop as finely as you can, or use a mini-prep. Don't try to put the scallions in a mini-prep because they'll get slimy and will ruin the sauce.

Add the ginger to the bowl of scallions, then pour the hot oil over it. This helps infuse the flavor more intensely than if you used cold oil, but if you don't have time to heat your oil, it's not the end of the world.

Next, add a hefty pinch of kosher salt and a few T of light soy sauce (not low sodium soy sauce, which is different). Add a few t. of sherry or rice vinegar.

Taste as you go and add a little more soy, vinegar, or salt as needed. It should have some spice from the ginger and an underlying garlicky bite from the scallions, but the degree of saltiness and vinegary tanginess is up to you.

It theoretically can last a few weeks in the fridge, but it probably won't. Carry a bunch of mints with you at all times, because you're gonna put this sauce on everything.