Ginger Scallion Sauce

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.

Bonus tips:

  • A spoon is handy for peeling ginger….just scrape the ginger skin with a spoon and it will peel right off…I use a grapefruit spoon.
  • I keep my ginger in the freezer peeled and ready to go.  It is handy for grating into soups or sautés.  Learned that tip first from Hayley at Healthstartsinthekitchen.com

22 thoughts on “Ginger Scallion Sauce

  1. This continues to be a staple in my house, for both me and my paleo clients. So delicious and versatile! I added some garlic and cooked my shrimp in it last night. Thanks again for introducing it to me! Cheers! Abbey (theabbeybell)

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  2. this sauce is AMAZING!!!!! how long do you usually cook it once in the oil? thanks so much for all of your fabulous recipes and tips….I am having fun browsing your site and always enjoy your insta posts!

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    1. so glad you like it….I am crazy for it…a regular on my plate. I don’t actually cook it at all…I just heat the oil and then turn the burner off and add in the ground ginger and scallions and it sizzles. Then I let it cool and jar it up for fridge. Hope that helps?

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  3. re: frozen peeled ginger- did you wrap it in plastic wrap or just put it in a jar or container of some kind? I’ve heard it can get mushy once it’s out of the freezer? but maybe the person was trying to thaw it back out instead of just grating it frozen? I’m always hesitant to buy large amounts of ginger even when I see it in huge amazing pieces bc I don’t want to waste it!

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    1. I peel it, cut it in chunks and place them in a freezer safe mason jar. When I make the sauce I pull a chunk out and let it thaw a little…freezing does change the texture of ginger…but for this sauce it doesn’t seem to matter. Once it is a little soft I pulse it through the cuisinart…add the scallions…pulse them….then dump that into the heated oil…lately I just heat the oil in a large pot and dump directly into the pot…saves transfering to a bowl..less clean up.

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  4. So if I’m reading this right, the “sauce” is really just flavored oil? I don’t quite get it; am I missing something? Once it cools and you jar it up, doesn’t it still look and pour just like plain olive oil? Then you just drizzle it on whatever you’re serving, yes?

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