I’ve been making Ginger Scallion Sauce for months and slathering it on just about everything. Savory and versatile, it’s a simple-to-make condiment that pairs well with both vegetables and meat.
You’ve got to add this recipe to your cooking repertoire – you won’t regret it!
My ginger scallion sauce is made with hot oil. Other methods exist across the web, but this technique intrigued me so I pursued it. I understand if it makes you a little nervous—if you haven’t made something before, it can seem daunting. But I swear it’s oh so easy, and you’ll be so stoked to pour the herbalicious sauce on almost anything.
How easy is it? Well, all you’ve got to do is heat some oil on the stove, chop up the scallions, ginger, and garlic while the oil is heating, and then pour the hot oil over everything. Done and done!
Now, the only caveat is that you should use a larger jar/bowl to pour the hot oil into. Why? As you can see in the picture below, the oil bubbles up when it hits the ingredients. I only used a smaller (pint-size) jar because it looks demonstrably better for pictures! I’ve also made this sauce a number of times and knew how much bubbling to expect/how slowly to pour the oil to control the bubbling. I don’t want you to end up with a big hot oil mess, so err on the safe side and use a larger bowl!
Once your ginger scallion sauce is ready to go, you might wonder what to use it for…I’ve got your back. The easy answer is “just about everything”. But here’s how I’ve been using it:
- Spoon some sauce on crispy cast iron chicken thighs just before serving.
- Top some pork chops off with a punch of flavor.
- With baked sweet potatoes? Game changer!
- Drizzle on roasted asparagus or broccoli.
- Use it as a quick dressing for a hearty kale salad.
To sum up, you can use this condiment in many ways! It’s the perfect vehicle for adding a dose of flavor to your life.
(Source: by Chelsea)