Ginger and Scallion Sauce

Add the perfect touch of spice and sharpness to any meat you serve with a fresh batch of this easy homemade ginger and scallion sauce.

Ginger and Scallion Sauce Recipe


2 ounces ginger (about a 3-inch piece), peeled and cut into 1/2-inch chunks
6 ounces scallions (1 large or 2 small bunches), cut into 1-inch lengths
2 tsp sea salt, plus more to taste
1/2 tsp sugar
Dash of white pepper
1 cup soybean oil


  1. Place the ginger in the bowl of a food processor and process until the ginger is finely minced, but not mushy. Scrape it into a large, tall, heatproof bowl.
  2. Add the scallions to the processor and mince until they are the same size as the ginger. Scrape them into the bowl with the ginger, and add sugar and white pepper.
  3. Heat the oil in a pan until it begins to smoke, then pour it into the large bowl with the ginger and scallions. Stir lightly. Let cool to room temperature and serve.

Recipe by Chef Roger Li / Photography by Dave Bryce / Styling by Keith Recker

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