Ginger Scallion Sauce
I was first introduced to Ginger Scallion Sauce by @freshtartsteph on Instagram, and oh what a game changer that has been! I am obsessed with this stuff. It literally tastes good on almost anything and is what I call a “flavor bomb”! Slather it on chicken, fish, beef, pork…toss some cubes of leftover chicken to make a yummy lunch salad…add it to marinades, sauces, sautés or even soup. So yummy and versatile!
The original recipe I was introduced to by Francis Lam can be found here on Salon.com, but here is my very slight variation on the recipe.
2 bunches of scallions
1 thumb size piece of ginger, peeled and chopped into chunks
3/4 cup olive oil
2 tsp kosher salt
- Snip off the bottom of the scallions…roots and about 1 inch of the white…keep that and it will regrow in a glass of water on your windowsill, or better yet, replant it in a pot and you can keep snipping and it will keep regrowing!!
- Cut the scallions with kitchen scissors into large chunks and throw in food processor.
- Add the cubes of ginger
- Pulse until they are pretty small pieces…you may need to stop in between to push the scallions down off the sides so they ground down small.
- Heat the olive oil in a large deep pot on the stovetop.
- Once the oil is hot, dump the scallion ginger mix into the oil and be prepared for a big sizzle…this is why you need a big deep pot…it’s a little alarming the first time, but you get used to it.
- Salt fairly generously…you can start slow and add more, but I think I use about 2 tsp.
- Transfer to a pint size mason jar and enjoy!
If you don’t like to heat olive oil you can make this with cold olive oil. The flavors will not be quite as rich and blended, but it does still have nice flavor. The original recipe calls for peanut oil, but that is a no go for any paleo lifestyle.