Many years ago I was introduced to scallion ginger sauce, and honestly no notes, so delicious. But when I found myself with a bunch of scallions and no real plan on how to use them, I decided to give that recipe a little revamp and add in a few more flavors into the mix. This sauce can be used as a base ingredient or finishing ingredient. Punch up a marinade or top your salad with the flavorful mix.
- Scallions 1 bunch (can use all the white and green parts- then replant the ends, like I did!)
- Ginger 1″ knob
- 1/2 cup canola oil (or neutral oil)
- 1/2 teaspoon sesame oil
- 1 1/2 teaspoon rice wine vinegar
- 1 teaspoon salt
- optional: crushed red pepper
- I used a food processor to blend my ingredients, but this can also be made by hand or in a blender!
- Clean and peel ginger, and chop into 1 cm pieces add to food processor
- Clean scallions removing ends and chop into 2 inch pieces, add to food processor
- Measure our the liquids in a measuring cup
- Add salt to liquids
- Pour half of the liquids into the food processor and chop with a few pulses. Once the scallion and ginger have broken down, add the remaining liquids and continue pulsing
- I like it best with still a few chunks, so don’t go all the way to smooth.
- Store in a air tight container in the fridge, should last a few weeks (if you don’t eat it first!)
- I enjoyed this with dumplings and as an ingredient in a miso ginger dressing, but the possibilities are endless!